Add onion to a food processor and blitz until finely chopped.
Add a lug of olive oil to dutch oven over medium heat. Add onion and stir until translucent, 3-5 minutes.
Blitz garlic, oregano and carrot in food processor until finely chopped. Add to the onions with a pinch of salt and stir for 2-3 minutes.
Blitz canned tomatoes in food processor until smooth. Add to the onion and carrot mixture, sitr until combined.
Add tomato paste and water, stir until combined.
Bring to the boil, then reduce to a low simmer for 1.5 - 2 hours, stirring occasionally. Top with extra water if needed. The longer you can leave the sauce to simmer, the more flavoursome it will become.
Serve with freshly cooked pasta, cracked pepper, parsley and vegan parmesan.