Fresh Tomato Vegetable Marinara

It's  disappointing to say that most of my preserved tomatoes are gone, so I'll have to wait until summer to grow and preserve more.
This still won't stop me from continuing to avoid canned foods, do to the BPA found in these foods, which causes health issues.
Even though it's winter, sauce from fresh tomatoes can still be enjoyed without using canned products.
Here's a simple recipe which can easily be changed to suit one's tastebuds.
Ingredients;
4 tbsp extra virgin olive oil
1 medium onion, chopped
1 cup of carrots, chopped
1/2 large sweet green pepper, chopped
3 large gloves of minced garlic
1 tbsp each of dried oregano, parsley, basil, and rosemary.
1/2 tsp sea salt
12 large, chopped plum tomatoes
black pepper and crushed red pepper to taste
1 cup of white beans
In a large saucepan, heat olive oil over medium heat. Saute onions, carrots and green pepper until soft, about 10 minutes.
Add garlic and spices, salt and pepper. Saute for a few more minutes.
Add tomatoes and about 1/3 cup of water. Stir everything together.
Bring to a boil, then reduce heat to medium low. Cover and simmer for about 30 to 40 minutes.
Once finished, add one cup of white beans if desired, and heat for another 2 minutes. Serve with whole wheat pasta.
You can make this sauce in a crockpot also.
Just add all the ingredients to the crockpot, cover and cook on low all day.