Marinara Sauce

• 1 teaspoon Olive Oil
• 4 cloves Garlic, Minced
• 1 Onion, Chopped
• 1 Medium Carrot, Chopped
• 1 stalk Celery, Chopped
• 56 ounces, fluid Canned San Marzano Crushed Tomatoes
• 2 teaspoons Fresh Basil, Chopped
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Parsley
• 1/4 teaspoons Ground Fennel
• 1 Dried Bay Leaf
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper

1. In a saucepan over medium heat, add olive oil. Add minced garlic, onion, carrot, and celery. Saute for about 5 minutes to soften the vegetables.
2. Add San Marzano tomatoes, fresh basil, dried oregano, dried parsley, ground fennel, dried bay leaf, salt and pepper. Reduce heat to low, cover pot and simmer for an hour. Sauce will thicken. Remove the bay leaf.
3. Using an immersion blender, blend the marinara sauce until smooth about 2 minutes. Check the seasoning and adjust salt and pepper, if needed. Sauce is ready to serve. Can be refrigerated for 2 days. I freeze for 3 months in 1-gallon freezer bags.

olive oil, garlic, onion, carrot, celery, san, fresh basil, oregano, parsley, ubc, bay leaf, salt, ground black pepper

Taken from tastykitchen.com/recipes/condiments/marinara-sauce-4/ (may not work)