1/3 cup extra virgin olive oil
½ cup chopped yellow onion
3–4 cloves minced garlic (1 1/2 tablespoons)
1 28-ounce can of whole San Marzano tomatoes, crushed by hand (just reach in and squeeze the tomatoes)
1 teaspoon kosher salt
½ cup finely shredded carrot
1 tablespoon chopped fresh basil (or ½ teaspoon dried)
1 tablespoon fresh chopped mint
Pinch of red pepper flakes
Few grinds of black pepper
Place olive oil, onions and garlic in a cool sauce pan and gradually bring up heat to medium high. (Heating it this way makes the onions very soft.) Once the oil is hot and the onions and garlic are bubbling, cook for 3 minutes stirring frequently.
Add all of the other ingredients. Stir and cook over medium-low heat for 15 minutes.
Using an immersion blender, puree until desired consistency. (We like our marinara sauce to be a bit chunky.)
Use as a dipping sauce or over pasta.