Saute diced onions for 6 minutes in melted butter on medium to low heat; add shredded carrots for an additional 4 minutes; add minced garlic.
Add 2 oz of Olive Oil, entirety of the spice rack, our 28 oz of Crushed Tomatoes, 6 oz of Tomato Paste, and 14 oz of water to the mix; don’t forget the 1 tbs. of Maple Syrup.
Set on low and cook for 4+ hours to remove acidity.
