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marinara sauceMarinara Sauce

2-3 tablespoons extra virgin olive oil
3 tablespoons minced fresh garlic
1 small carrot, grated
1 small yellow onion, finely chopped (optional)
¼ teaspoon crushed red pepper flakes
6-ounce jar Bionaturae tomato paste (or 3 tablespoons canned tomato paste)
1 cup Pomi strained tomatoes (or canned tomato sauce)
2 26-ounce packages Pomi chopped tomatoes (or 2 28-ounce cans whole San Marzano tomatoes crushed thoroughly by hand)
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon freshly-ground black pepper
¼ cup chopped fresh basil

Heat the olive oil over low heat in a large Dutch oven. Add the garlic, carrot, onion (if using) and crushed red pepper. Cook, stirring, for 10 minutes (the garlic should not brown.)

Add the tomato paste, raise the heat to medium and cook for 2-3 minutes. Add the tomatoes, oregano, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. Add fresh basil. Taste and add salt if necessary. Remove bay leaf and serve.

Serves 6


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