marinara sauce

2  tablespoons		extra virgin olive oil
1/4  cup		finely chopped onion
1/2  teaspoon		sea salt
1  pinch		freshly ground pepper
1/8  cup		grated carrot
28  ounces		San Marzano Tomatoes
1  teaspoon		dried oregano
1  teaspoon		dried thyme
1  can		a few fresh basil leaves (optional)
1  tablespoon		sugar (optional)
2		Garlic Cloves - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the marinara sauce ingredients. The serving size for any ingredient in marinara sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large heavy pot, gently heat olive oil, onions, sea salt and a little freshly ground pepper (and the chili pepper, if using) and saute over low heat until the onions are soft, about 10 minutes. Add carrots and saute another 5 minutes. Add the San Marzano tomatoes and their liquid and break up the tomatoes with a wooden spoon (or just crush them with your hands, like I do). Add the herbs and sugar, if you are using it. Simmer gently, uncovered, for about 20 to 30 minutes, until the sauce has thickened.

Puree the tomato sauce either with an immersion blender right in the pot, or transfer the sauce to a blender and puree until smooth.

If you want to make a double batch, the sauce freezes very well.