Marinara Sauce

4 Servings

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste
1 (28 ounces) can Italian tomatoes, crushed
1 (16 ounces) can tomato paste
1 teaspoon sugar (optional)
1 bay leaf (Turkish)
2 tablespoons dried whole basil
1 teaspoon dried whole oregano
Scant pinch fennel seeds
1/4 teaspoon ground allspice
4 cloves garlic, mashed
Salt to taste

Heat the olive oil in a large pot (do not use cast iron or aluminum) over
medium-high heat. Add the onions and carrot and saute until the onions are
translucent. Add the salt and red pepper flakes, then the tomatoes and tomato
paste. Mix well, bring just to a boil, lower heat, and continue to cook at a
simmer. Add the sugar, herbs, and spices, and simmer uncovered for 30 minutes,
stirring occasionally. Add the garlic, and continue to simmer for 30 minutes
more or until desired thickness. Add salt to taste. Remove the bay leaf.

Nutritional Information:

Per serving:
146 calories
8 g total fat (0 g sat)
0 mg cholesterol
20 g carbohydrate
4 g protein
4 g fiber
804 mg sodium

Jenn B aka Mom2Sam and Tiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/