Marinara Sauce

you can add a little red hot chili pepper to the sauce, if you want a little zip

makes 2 cups

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
1/2 teaspoon sea salt
freshly ground pepper
1/8 cup grated carrot
1 28-ounce can San Marzano Tomatoes
1 teaspoons dried oregano
1 teaspoons dried thyme
a few fresh basil leaves (optional)
1 tablespoon sugar (optional) 

In a large heavy pot, gently heat olive oil, onions, sea salt and a little freshly ground pepper (and the chili pepper, if using) and saute over low heat until the onions are soft, about 10 minutes.  Add carrots and saute another 5 minutes.  Add the San Marzano tomatoes and their liquid and break up the tomatoes with a wooden spoon (or just crush them with your hands, like I do).  Add the herbs and sugar, if you are using it.  Simmer gently, uncovered, for about 20 to 30 minutes, until the sauce has thickened.  

Puree the tomato sauce either with an immersion blender right in the pot, or transfer the sauce to a blender and puree until smooth.

If you want to make a double batch, the sauce freezes very well.

The Italian Dish