Spicy Marinara Sauce

• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 large carrots, chopped
• 2 (28 ounce) cans tomato puree (Redpack is best)
• 2 (14 ounce) cans tomato paste (I use Contadina)
• 84 ounces water (one can of water for each can of tomato product used)
• 1 tablespoon salt
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 tablespoon basil
• 1 tablespoon parsley
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 12 teaspoon crushed red pepper flakes
• 1 tablespoon spiracha hot chili sauce
• 2 pinches baking soda

1. Spray dutch oven with pam.
2. Saute vegetables until softened, adding water if necessary.
3. Add the Tomato puree, the Tomato paste and the water.
4. Stir until the paste is incorporated.
5. Add the spices and the baking soda.
6. Simmer over low heat 1 - 2 hours.
7. Sauce is best when served the next day.

onion, garlic, carrots, tomato puree, tomato paste, water, salt, salt, pepper, basil, parsley, bay leaf, oregano, rosemary, thyme, red pepper, chili sauce, baking soda

Taken from www.food.com/recipe/spicy-marinara-sauce-450417 (may not work)