Sauce from fresh tomatoes

I've never had really good results with my marinara made from fresh tomatoes, but that's because I never thought to add carrots. We're inundated with Romas at the moment (tomatoes, not the people), and the best way to use up a gob of them is to do the sauce. Here's an estimation of the very successful sauce I made yesterday:

Roma tomatoes
Diced onions
Chopped garlic
Finely grated carrots
Tomato paste
Salt
Oregano and/or Basil (dried seemed to work better)

1. Fill a large-ish pot with water and bring to a boil. Prepare a large-ish ice bath on the side. Cut a small "X" in the end of each tomato, and drop them into the boiling water, being careful not to burn the hell out of yourself in the process. Let them roll around in the water until you start to see the skin split up the side, pluck them out of the boiling water, and drop them in the ice bath until cool enough to handle. Peel the skin off each tomato and set aside.
2. When all your tomatoes are through that process, core, seed, and dice them. It's a little time-consuming to get all the seeds out, but it's worth it if you're a little fastidious about seeds and wateriness in your sauce, which I am.
3. In a pot big enough to hold all your tomatoes, heat some olive oil and dump in as much diced onion as you like. I ended up with about 5 cups of tomatoes, and I used 1 1/2 small-ish yellow onions, diced. Saute the onions until they start to go translucent, then drop in a few cloves of garlic, smashed and chopped. I always sprinkle in a little crushed red pepper at this point as well.
4. Finely grate a carrot (less or more, depending on the amount of tomatoes), and dump that in to soften. After a couple of minutes, add 1/4 cup or so of tomato paste. Both of these ingredients will give the sauce a richness more than a sweetness, but will take that acidic raw flavor out of the tomatoes. Smush the paste around to warm it through and brown a little on the bottom of the pan.
5. Add the tomatoes and a good amount of salt. I sprinkled directly from the big salt container, probably 1/2 t. or more. Do the same with oregano and basil (I prefer a combination of the two rather than just straight basil, which is too sweet for me). You can always add more of these, but you can't take them away, so while the tomatoes cook down, taste the sauce every now and then and adjust.
6. Let the sauce cook down until the tomatoes are losing their shape and getting all saucy, maybe an hour or more. As for yield, I started with 20 tomatoes and ended up with two 1/2-quart containers.