Easy Marinara
28-oz. San Marzano Tomatoes
3 Tablespoons EVOO
1 cup chopped onion
1 Tablespoon minced garlic
1 small whole carrot
½ teaspoon salt
1/2 teaspoon dried oregano
Dash crushed red pepper
Handful of fresh basil leaves – chiffonade, reserving some for garnish over pasta
Sauté onion and garlic in EVOO until caramelized. Add tomatoes, smashing with a fork and then add spices and carrot. Cover and slow simmer for approximately 40 minutes. Discard carrot and sauce is ready to serve. Double or triple the recipe, if desired. Serve over your favorite pasta, zoodles or spaghetti squash.
Note: The carrot absorbs some of the acid from the tomatoes and is a natural sweetener. Use a small carrot, as this is a quick sauce and you want the carrot to cook to absorb the acid.