Directions

1. Using the sauce screen with pulp control closed, juice tomatoes (along with their juices if using canned tomatoes) and carrot. You should end up with about 6 cups of juice.
2. In a large saucepan over medium heat, heat olive oil and butter until melted and frothy. Add onion and garlic and sauté until fragrant, about 1 minute. Add tomato juice and oregano and bring to a simmer; cook, stirring occasionally, for 60 to 90 minutes or until sauce has thickened to desired consistency. Season to taste with salt and pepper.
3. Sauce will keep, refrigerated in airtight container, for up 5 days, or frozen for up to 3 months.