Ingredients
SPICE MIXTURE
1 teaspoon oregano, dried
1 tsp basil, dried
2 teaspoon, parsley, dried
1 teaspoon cayenne pepper, dried
2 bay leaves
salt and pepper
SAUCE
1/4 cup extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
1 cup carrots, peeled and finely chopped
2 cans crushed tomatoes, 28 oz
Instructions
- Combine the spice mixture in a small bowl.
- Heat the olive oil over medium heat in a large Dutch oven or saucepan. Add the onions first, then the garlic. Season with salt and pepper, then saute until translucent.
- Add the spices and carrots and cook for another few minutes to combine the flavors. At this point, you can freeze the mixture for future use. It takes much less real estate if you freeze the ‘starter’ before adding the canned tomatoes!
- Add the canned tomatoes and simmer for an hour, or add frozen ‘starter’ to a crockpot with the tomatoes and cook on low for 4-6 hours.
- Remove the bay leaves before serving
Notes
Make Ahead: Complete steps #1-3, then freeze the vegetable mixture for future use. When you are ready to complete the sauce, remove the marinara starter from the freezer and complete the recipe. Thawing is not necessary just heat the starter with the tomatoes to merge the flavors.
