Pour the olive oil to a large pot and set the heat to medium-low.
Add in the onion and garlic and saute until the onions are translucent and the garlic is just starting to get some color- about 3-4 minutes.
Add the diced carrots and saute for another 6-7 minutes, stirring every couple minutes so that nothing burns.
Add the oregano and thyme and saute another minute or so.
Meanwhile, in a blender, pour the whole, peeled tomatoes and pulse until roughly pureed, about 15 seconds. If you're already using crushed tomatoes, you can skip this part!
Pour the tomato puree into the pot and mix well to incorporate the other vegetables and herbs. Set the heat to a low simmer.
Add the sugar, salt, pepper and a tiny pinch of ground clove (optional). Stir well, and allow the sauce to simmer about 10 minutes before serving.
Serve hot, over your choice of pasta.
Store in an airtight container in the refrigerator for up to 5 days.
