Tomato and Carrot Marinara Sauce

from the New York Time's "Recipes for Health" - http://www.nytimes.com/2010/11/10/health/nutrition/10recipehealth.html?_r=1&ref=nutrition

• Ready In: 55 mins
• Serves: 8
• Yields: 2 1/4 cups

Ingredients

• 2  tablespoons extra virgin olive oil
• 1⁄2 lb carrot, peeled and finely diced (1/4 inch dice or smaller, may chop in a food processor ( approximately 1 1/2 cups)
• 2  garlic cloves, minced
• 2  lbs tomatoes, seeded and grated or 1 (28 ounce) can chopped tomatoes, with juice
• 1⁄8 teaspoon sugar
• 1  sprig fresh basil
•  salt
• 1  tablespoon tomato paste
• 1⁄2 teaspoon dried oregano (optional)

Directions

1. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes.
2. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant.
3. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat.
4. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes.
5. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.