Ingredients
- 10 cloves Roasted Garlic – yes, roasted garlic. It makes a WORLD of difference!!!
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- ½ cup extra-virgin olive oil, divided
- 1 large yellow onion, diced
- 4 carrots, peeled and diced
- 6oz can tomato paste
- 1 cup fresh basil leaves
- 2 tablespoons fresh oregano
- 2 (28-ounce) can plum tomatoes (it you can’t find that use regular puree or crushed)
- 1 (28-ounce) can of water (rinse out one can into another)
- 1 tablespoon sugar *optional
- ¼ cup fresh grated Parmesan *optional
Instructions
- In a medium saucepan, sauté the onions and carrots with the oil over medium heat until the onions are translucent and the carrots are soft.
- Add tomato paste and stir well.
- Cook for about 5-10 minutes or until you ‘smell’ the tomato paste cooking. Do not burn!
- Add the roasted garlic, salt, pepper, basil, oregano, cheese, sugar and stir together until incorporated.
- Pour in the tomatoes then water.
- Bring to a soft boil then lower the heat to a simmer (low heat).
- Take an immersion blender and smooth out any chunks.
- Simmer for 1-2 hours, uncovered stirring occasionally.
