Tomato and Carrot Marinara Sauce

• extra virgin olive oil↗2 tablespoons
• carrot↗1⁄2 lb

  peeled and finely diced (1/4 inch dice or smaller, may chop in a food processor ( approximately 1 1/2 cups)

• garlic cloves↗2

  minced

• tomatoes↗1 lbs

  seeded and grated or (28 ounce) can chopped tomatoes, with juice

• sugar↗1⁄8 teaspoon
• fresh basil↗1
• salt↗
• tomato paste↗1 tablespoon
• dried oregano↗1⁄2 teaspoon

  (optional)

Step-by-step instructions

1. 1

   Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes.

2. 2

   Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant.

3. 3

   Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat.

4. 4

   When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes.

5. 5

   Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.