After cleaning the Carrot (2), place them in a food processor and process until they are in small pieces.
Heat Extra-Virgin Olive Oil (1 1/2 tablespoon) in a large pot over medium-high heat. Add chopped carrots and Onion (1) to pan and sauté about 1 minute, or until the onions start to soften.
Add the Bell Pepper (1) to the pan and sauté until it starts to soften. Add the Garlic (3 clove) and sauté until fragrant, about 1 minute.
Add in Canned Fire Roasted Diced Tomatoes (30 ounce), Tomato Sauce (15 ounce), Sea Salt (1/2 teaspoon), Dried Oregano (1 teaspoon), Dried Thyme (1 teaspoon), Dried Basil (1 teaspoon), Smoked Paprika (1 teaspoon), Ground Turmeric (1 teaspoon), and Brown Sugar (2 tablespoon). Reduce heat to a simmer and allow to cook 10 minutes more, stirring occasionally. Taste and add salt to taste.
Allow sauce to cool a bit before adding to blender or food processor. Process sauce until desired consistency is reached.
Transfer sauce to storage container and store in the fridge until ready to use, or sprinkle with Crushed Red Pepper Flakes (to taste) and serve immediately with your favorite pasta. Enjoy!