Marinara Sauce With Carrot
|Onion||1 Medium, cut up|
|Carrot||1 Medium, cut up|
|Garlic||1 Clove (5 gm), halved|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||48 Ounce (1 Can)|
|Sugar||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
Place steel blade in work bowl; add onion and process with on/off turns till finely chopped.
Remove from work bowl; set aside.
Reinsert steel blade in work bowl; add carrot pieces and garlic.
Process till finely chopped.
In 3-quart saucepan cook onion, carrot, and garlic in hot oil till tender, Reinsert steel blade in work bowl; add 1 can undrained tomatoes.
Process with on/off turns till coarsely chopped; add to saucepan.
Repeat with remaining tomatoes, processing 1 can at a time.
Add sugar, salt, oregano, and dash pepper to pan.
Boil gently, uncovered, about 1 1/4 hours or till desired consistency, stirring frequently toward end of cooking time.
Serve hot with pasta, poultry, or meat.