Sauced: Marinara Sauce Recipe

• 2 28-oz cans
• , crushed by hand
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 small carrot, finely shredded
• 1 celery stalk, finely chopped
• 4 medium cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 2 tablespoons chopped fresh basil
• Kosher salt
• Freshly ground black pepper

1. Heat oil in a medium sauce pan until shimmering. Add onions and cook until softened, but not browned, about 5 to 7 minutes. Add in carrot and celery and cook until softened, about 3 to 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
2. Add in tomatoes, oregano, and crushed red pepper, stir to combine, and bring to boil. Reduce to a simmer and cook until slightly thickened, about 30 minutes, stirring occasionally.
3. Remove from heat, stir in basil, and season with salt and pepper to taste. Use immediately or let cool to room temperature and store in an airtight container in refrigerator for up to a week, or freeze up to 6 months.

cans, extravirgin olive oil, yellow onion, carrot, celery stalk, garlic, oregano, red pepper, fresh basil, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2011/08/marinara-sauce-recipe.html (may not work)