Bring the crushed tomatoes to a boil in a large pot. Reduce heat to a simmer and add salt and pepper to taste, chopped basil, mint, and parsley. Let simmer, uncovered, for 1 hour.

Heat the margarine and olive oil in frying pan. Add the garlic, onion, and carrots. Let simmer until brown. Remove and discard the carrots. Add the white wine, and simmer until it boils. Put the mixture through a strainer into the tomato sauce. Discard garlic and onion remains. Add salt and pepper to taste.

Options: Buy industrial sized cans of whole tomatoes & crush in food processor. Also, you can add sausage or meatballs to the sauce before freezing.