Marinara Sauce

Ingredients:

• Olive Oil
• 2 large hardy Asian market onions
• 2 handfuls baby carrots (or 3 regular carrot or 1 ½ Asian market carrot)
• 2 stalks celery
• 6 cloves garlic
• 2 large cans crushed tomatoes (without ANYTHING added)
• ¾ large can tomato puree
• Garlic powder
• Crushed red pepper

Steps:

1. Chop onion
2. Chop carrot
3. Chop celery
4. Heat pan
5. Coat pan with oil when hot
6. Add in onion when oil is hot
7. Salt with two big pinches
8. Stir-a-roonie
9. Add carrot and celery after 15 minutes give or take
10. Chop garlic
11. Add garlic after 10 minutes
12. Cook for another minute and remove from heat
13. Pour into cuppie and immersion blend in batches
14. Put all pureed veggie and oil blend back into big pot on med heat
15. Add crushed tomatoes
16. Stir-a-roonie and cover
17. Get it simmering and add in the puree and cover again
18. Get it simmering again and add in garlic powder and crushed red pepper, three shake-a-shake-a’s apiece
19. Stir-a-roonie and cover again
20. Get it simmering a third time and take off cover for good, stir-a-roonie, and lower heat to super low
21. Let it simmer uncovered (it will still simmer on super low and this way it doesn’t bubble all over the stove) for one hour
22. Remove from heat and enjoy
23. Store in quart containers and let it cool completely before refrigerating

Stays good in fridge one week, stays good in freezer many moons