Steve’s Marinara Sauce

This is a tomato sauce that my brother, Steve, introduced me to. It’s creamy and smooth, with a little sweetness to it. I make a large batch and can into medium sized jars to use throughout the year.

Makes about 4 cups, enough for about 1 1/2 pounds of pasta (serves 6) but you’ll want to multiply the recipe for a large haul of tomatoes

• 3 tablespoons olive oil
• 1 teaspoon safflower oil
• 1 1/2 cups sliced carrots
• 2 cups coarsely chopped onion
• Salt and freshly ground black pepper to taste
• 2 cloves of garlic, chopped
• 4 cups chopped fresh tomatoes (drained if canned)
• 2 tablespoons chopped fresh basil (or 1 tablespoon dried)
• About 1/4 cup water or chicken or beef broth

Heat the oils in a large, shallow pan, then add carrots, onion, salt and pepper. Saute, uncovered, over moderate heat until onion begins to brown, then add garlic and cook about 1 minute. Add tomatoes and basil, cover, and simmer over low to medium heat for 20 minutes, stirring occasionally.

Pour sauce in a food processor and puree to a creamy consistency or force sauce through a food mill.

Return sauce to pan and add enough water or broth to make the sauce the consistency of heavy cream. Cover and simmer over low heat an additional 10 minutes.

Serve on pasta or follow canning instructions.