Unbeleivable Marinara Sauce

Aramaki's Note:

This is a relatively easy recipe to make. All you need is great ingredients and time. I promise you will absolutely love this recipe.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 2 (28 ounce) cans crushed tomatoes
• 1 (28 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 2 yellow onions, finely chopped
• 2 carrots, finely grated
• 4 cloves garlic
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/4 cup basil
• 3 bay leaves
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup good red wine

Directions:

1. Saute onion and garlic in olive oil until onions are translucent (about 10 min).
2. Add carrot and cook for another 5 minute.
3. Add red wine and let the alcohol cook out (another 5 min).
4. Add tomato paste and incorporate.
5. Add oregano, thyme, rosemary, bay leaves, salt and pepper.
6. Add the crushed tomatoes and tomato sauce and stir to combine everything.
7. Let simmer over low heat, uncovered, about an hour.
8. When finished add torn basil and remove the bay leaves.
9. Serve immediately or refrigerate up to 4 days.

Reviews

[Mickey in MN]

I had about 4# of Roma Tomatoes from my garden that I wanted to use so I modified this recipe to use fresh ingredients and it was very good. I didn't use any canned tomatoes, sauce or paste, just 4# of fresh, quartered, Romas which I roasted at 450F for about 40 minutes (with olive oil, onion, garlic, salt, pepper, and a 1/2 chopped green pepper just because I had it). I assumed the herbs (oregano, thyme, rosemary, etc.) were all dried measurements so I tripled the measurement (1T instead of 1t) to use my fresh garden herbs. The color was light but flavor was full. We will try it over pasta tomorrow. Seems like it would be a good base for a vodka sauce.