INGREDIENTS
1/4 cup
olive oil
10 cloves
garlic (peeled and smashed)
56 oz
San Marzano canned whole tomatoes (peeled)
1
large Parmigiano-Reggiano rind
2
carrots (peeled and halved lengthwise)
1
yellow or red onion (peeled and quartered)
4
sprigs fresh basil
2
bay leaves (dried or fresh)
1
big pinch crushed red pepper flakes
1 tsp
kosher salt