Place garlic, carrot in food processor, pulse until finely chopped. Add onion and continue to pulse until minced.
Heat olive oil in large heavy pot over medium-low heat. Add onion mixture and cook until soft, but not brown (11 mins). Add wine, stir well, simmer and cook 3 mins.
Add tomatoes, basil, oregano and thyme, simmer for 35-45 mins. Add salt/pepper. Tase for sweetness and sugar if too acidic. Cool to room temperature, then refrigerate for up to 1 week if not serving immediately.
Serving
Suggestions
Can be frozen for 3 months, great as pizza sauce as well.
Originally Submitted
7/30/2011
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