marinara sauce...

via Amazon.com

I had some frozen San Marzano tomatoes so I thought, "I'll make marinara sauce today."  Here is what I did...

• Dice two onions, two garlic cloves and two carrots.  Celery if you have it makes it better, but I did not have any which was okay.
• Heat about 1/4 cup of olive oil over medium heat in a dutch oven.
• Saute garlic and onion until the onion is translucent.
• Add carrots and celery and saute about 10 more minutes.
• Put about two squirts of tomato paste in the vegetables and whisk. You can add some wine, too, at this point and let it reduce by half.
• Add two large cans of San Marzzano tomatoes that you have crushed with your hand.
• Add some salt and pepper and a large handful of chiffonaded basil.
• Cook on low to medium heat for about an hour; stirring occasionally.  The sauce will be a beautiful, shiny red.  It's a gorgeous, rich color.
• After an hour, taste and season with more salt and pepper if needed.
• Serve over pasta and top with more basil and Parmesiano Reggiano Cheese.