peel garlic and place in square tin foil. sprinkle with 2 tablespoons olive oil wrap and place directly on oven rack. roast at 400°F for about 25 minutes. allow to cool, squeeze the garlic from the skins and set aside.

saute onions and carrots in olive oil in medium saucepan. add tomatoes paste and stir well. cook for about 10 minutes (until an Orange color) when veggies are soft add the roasted garlic, salt/pepper, basil, oregano and stir together until incorporated. pour in the tomatoes and fill the can with water and add to the pan as well. bring these ingredients to a boil the lower the heat to simmer. simmer for about an hour uncovered stirring occasionally. once sauce is ready pour into food processor and blend until smooth.