Title: Marinara Sauce - Make It Easy
Categories: Pasta
Yield: 3 Cups

1/4	c	Olive oil
2	c	Finely chopped onion
2	cl	Garlic, finely chopped
1	lg	Carrot, grated or chopped
4	c	Canned Italian plum tomatoes coarsely chopped
1	tb	Freshly chopped parsley
1	ts	Dried oregano, crumbled
1	ts	Dried basil, crumbled
1/2	ts	Salt, or to taste
1/2	ts	Freshly ground pepper or to taste

Heat oil in a large skillet and saute' the onion, garlic, and carrot over medium heat until soft and golden brown. Add tomatoes, parsley, oregano, basil, salt and pepper. Partially cover, reduce heat, simmer 10 minutes. Adjust seasoning with salt and pepper to taste, and continue to cook, partially covered, for 30 minutes. Makes 3 to 4 cups.

Make-It-Easy tip: It is best to freeze the Marinara sauce in small (8 ounce), durable plastic containers so that you can defrost what you need without having to thaw the whole recipe. (Trish here, I save and reuse sturdy yogurt containers. Put 1 cup sauce in the container, place plastic wrap on top and top with lid. You can toss out the yogurt container when you thaw the sauce and you won't wind up with your good freezer boxes stained with tomatoes.)

FROM: Make It Easy in Your Kitchen by Laurie Burrows Grad copyright 1982 ISBN 0-87477-213-3

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