Homemade Marinara Sauce with Basil

Step 1

Heat olive oil in a large pot over medium-low heat. Add onions and garlic then cook, stirring occasionally, until softened but not browned – about 8 to 10 minutes.

Step 2

Add the grated carrots, and a pinch of salt then cook another 3 to 5 minutes, stirring occasionally until softened.

Step 3

While the vegetables cook, open tomato cans then pour tomatoes with juices into a large bowl. Use your hands or a potato masher to crush the tomatoes until desired sauce consistency.

Step 4

Add crushed tomatoes with all juices and bay leaf to pan. Stir sauce then bring to a boil. Reduce heat to a gentle simmer and cook, uncovered and occasionally stirring, for 20 to 30 minutes. Season to taste with salt and pepper. (Note – if the sauce is too bright or acidic, try adding a pinch of sugar to balance the acidity from the tomatoes).

Step 5

Remove bay leaf and discard then stir in chopped basil. Use straight away or refrigerate up to one week or freeze up to 6 months.