In a separate bowl, hand squeeze each tomato breaking it apart.  Run your fingers through to ensure tomatoes have been broken into smaller pieces.  Set aside.

In a heavy-bottom sauce pan, heat olive oil over medium high heat.  Sauté onions until they begin to sweat, about 5 minutes.

Add garlic and carrots, sauté an additional 3 minutes.

Deglaze the pan with white wine and cook 1 minute longer.  Add tomatoes, basil, salt and pepper.  Stir to combine.

Bring to a boil over medium high heat, stirring frequently.  Once sauce comes to a boil, reduce heat to low and simmer for 45 minutes until sauce has thickened.

Remove carrots, let cool and store.