Marinara Alla Tomaso

This came out so good.

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
8 garlic cloves, minced
2 carrots, peeled and finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 lb roma tomatoes, chopped
2 (32-ounce) cans crushed tomatoes
1 (4oz) can tomato paste
1 cup roasted red peppers, chopped
4 oz can olives, diced
1 cup assorted mushrooms, sliced
4 dried bay leaves
½ cup fresh Italian parsley, chopped
½ cup fresh basil, chopped
2 tablespoons dried oregano
1 ½ cups red wine
1 tablespoon sugar
1 teaspoon red pepper flakes


In a large stock pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.

Add the carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.

Add the tomatoes, tomato paste, roasted peppers, olives, wine, oregano, basil, parsley, pepper flakes, sugar and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 2 hours.

Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Makes about 3 quarts.


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