2 tablespoons olive oil
¼ yellow onion, diced
½ carrot, diced
2 garlic clove, minced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 (24-ounces, 680 g) can of crushed tomatoes (San Marzano)
¼ cup Parmesan, grated
3 large eggs yolks
1. Heat olive oil in cast iron skillet, over medium heat. When oil is hot add the carrot and yellow onion; cook for 5-7 minutes, until onions are translucent and carrots are softened. Add garlic atop mixture and cook until fragrant, about 1 minute.
2. Add can of crushed tomatoes to mixture and combine. Stir in the red pepper flakes and dried oregano. Bring the tomato sauce to a simmer over medium-low heat and cook for 15-20 minutes, uncovered. The sauce will reduce, the carrots soften even further and the delicious smell will engulf your home.
3. If you have an immersion blender, simply blend the mixture in the cast iron skillet, being careful for spillage. If you don't (I don't), carefully transfer tomato sauce, in batches, to blend. Hot liquids can create blender explosions, so be sure to allow steam to escape and not fill the blender too