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Peel and prepare the aromatics (red onion, carrot, garlic cloves).
Hand crush the canned San Marzano tomatoes.
Heat olive oil in a saucepan and lightly brown the garlic cloves.
Add the crushed tomatoes, aromatics, Parmesan rind, and basil.
Simmer for 25-30 minutes until the carrots are tender.
Remove and discard the whole aromatics.
Optionally, use an immersion blender to achieve a smoother texture.
Serve the tomato sauce with pasta.