In a large stock pot, bring the water to a boil. Add the tomatoes and boil until the skins begin to break – 1-5 minutes.
Place the tomatoes in the ice water. When cool enough, using your hands, peel off the skins.
Remove the water from the pot and the bowl of ice water.
Heat the oil in the pot and saute the grated carrot, mushrooms, onion and garlic until the onion is soft.
Add the tomatoes to the pot. Either break them up with your hands before adding or use a spoon when they're in the pot. Stir in the spices and half the salt.
Bring to a boil, lower the temperature, cover and simmer for 1 hour, stirring occasionally. Add more salt if necessary and adjust the seasonings.
Serve over pasta, use as the sauce in lasagna, as a dipping sauce, or use to top a pizza.
Store left overs in the refrigerator in an air-tight container for up to a week or in the freezer for several months.