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Peel and prepare the red onion, carrot, and garlic cloves.
Hand crush the canned San Marzano tomatoes.
Heat olive oil in a saucepan over medium heat.
Add the smashed garlic cloves and lightly brown them.
Add the crushed tomatoes, red onion, carrot, parmesan rind, and basil.
Simmer for 25-30 minutes until the carrots are tender.
Taste and adjust seasoning with salt as needed.
Remove and discard the whole aromatics (onion, carrot, parmesan rind).
Optional: Use an immersion blender to puree the sauce to your desired texture.
Serve the tomato sauce with pasta.