My first recipe upload of the year. May this be a good omen for future things.

After attempting to make my own Tomato Sauce like...three times(?) with a basic recipe, only to find the sauce is the blandest Tomato Sauce I've ever had, I decided to go hunting and revaluate my place in the universe.
And I soon came to the realisation that everybody makes their Tomato Sauce differently. Literally everybody. Maybe Tomato Sauce is actually really versatile in that regard? Some people just blend a can of tomatoes and call it a day. Other people add butter, or crumble a stock cube into it, or they add lemon zest, or bell peppers.
So I kind of Frankenstein'd this recipe together from several different sources. Or should I say...sauces
Ha. Ahaha. Haha. Ha.
(At the time of writing this I've just tried the sauce over some Spaghetti and Meatballs. It was great.)

Recipe (makes 800ml - 1L, estimated)

800g Chopped Tinned Tomatoes
2tbsp Tomato Puree
4tbsp (preferably Olive) Oil
1/2 Onion, finely chopped
1/2 Carrot, grated
4 Garlic Cloves, finely chopped
2tbsp Mixed Herbs
Splash of Malt Vinegar
(Brown Sugar - Optional)

1. Add the Oil to a large, thick-bottomed pan over medium heat. Add the onion and keep them moving as you cook them out so that they don't brown.

2. After five minutes, or until the onions are turning clear, add the Garlic, Herbs and Grated Carrot and cook for another couple of minutes, or until everything is turning fragrant, then add the Tomato Puree.

3. After another minute, add a splash of Malt Vinegar to deglaze and lift anything off the bottom of the pan if it's sticking. Do the same again with about quarter of the Chopped Tomatoes, then add the rest.

(3.5. I swirled a splash of water around my 'empty' cans and added that tomato water to the pan. A bit more bang for your buck?)

4. Bring the pan to a simmer and reduce to a low heat. Allow the sauce to cook out and reduce for up to an hour, checking and stirring every five minutes until it's adequately thickened.

5. Blend the sauce until smooth (optionally run it through a fine sieve after), and add Salt and Pepper to taste. crumble some Soft Brown Sugar in, also, and in small amounts if the acidity is overbearing.

(5.5. Feel free to cook out the sauce for a little longer, deepen the flavour, add spices to your preference ect.)