re: Marinara Sauce

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Saute a white onion finely diced with about three cloves of minced galic in Extra-virgin olive oil until transclucent. Do not get any color on them. You can add some red pepper flakes if you want a kick to the sauce.

Take two 28 oz cans of San Marzano whole tomatoes and empty into a bowl. Crush with your hands. Add to onion and garlic mixture.

Take about four sprigs of fresh thyme and around three leaves of fresh basil. Tie the basil around the thyme sprigs, add to pot.

Bring to a boil, lower heat until barely a simmer for only around 25 minutes. Taste and add kosher salt and fresh cracked black pepper to taste. Simple and fast. If you want to add about a third of a cup of finely diced carrots I wouldn't have a problem at all.

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