RSJ’s Marinara Sauce

1/4 cup Extra virgin olive oil
1 1/2 cups Diced yellow onion
1 cup Shredded carrot
2 Tbl Minced garlic
1 Tbl Dried basil
1/2 Tbl Dried oregano
3 Bay leaves
2 Tbl Kosher salt
1 Tbl Fresh ground black pepper
3/4 tsp Crushed red pepper
1 – 6 oz. can Tomato paste
2 – 28 oz. cans San Marzano Italian whole peeled tomatoes, crushed by hand
2 cups Vegetable stock
1 Tbl Balsamic vinegar

Heat oil over medium heat. Add onions, carrots and garlic. Cook 10 minutes, stirring often.

Add basil, oregano, salt, black pepper, crushed red pepper and tomato paste. Cook 5-6 minutes, stirring frequently, to caramelize tomato paste.

Add canned tomatoes, stock and bay leaves. Simmer on low heat for 1 hour, stirring often.

Add balsamic vinegar and remove heat.

Yield: 1 gallon