2 teaspoons olive oil
1 medium onion, finely chopped
1 large carrot, shredded
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes in purée
1 can (14.5 oz) diced tomatoes with Italian herbs
1/4 teaspoon each salt, sugar and freshly ground pepper
Heat oil in 3-qt saucepan over medium-high heat. Add onion, carrot and garlic & sauté 4 minutes.
Stir in rest of ingredients. Simmer, covered, 6 minutes.
I like to add a can of artichoke hearts to the sauce, makes it even tastier.