Sometimes (in the Fall), I'll also add a handful of whole cranberries too! They give a slight sweet-tart flavor, and I love the way they burst in your mouth. ** Another good addition is extra-firm tofu (maybe 1/2 cup, diced up). It doesn't have any flavor of it's own, and takes on flavor of the sauce. But, my husband is diabetic, and for some reason tofu will lower his blood sugar (and counteract the carbs in the pasta).
Thick TOMATO CARROT HERB MARINARA SAUCE
2 TB extra-virgin olive oil.......................................................2 tsp. crushed or minced garlic
about 1/4 cup white or yellow onion, finely chopped or grated (can do with the carrots in food processor)
2 carrots, peeled and shredded/grated.............................1 tsp. Kosher salt
1 (28 oz) crushed tomatoes, with juice................................1 tsp. fresh rosemary (or 1/2 tsp. dried)
2-3 basil leaves, thinly sliced (or 1/2 tsp. dried basil).............1/2 tsp. black pepper
1/2 tsp. dried oregano leaves................................................1-2 dried bay leaves
OPTIONAL: 1/2 tsp. crushed/cracked red pepper
OPTIONAL: 1/4 cup white or red wine
***
In a large saucepan, heat the oil over medium-high flame. Add the onions and garlic; saute until the onions are translucent, about 3-5 minutes (stir occasionally, so you don't burn the garlic.) Add the rest of the ingredients ~ lower heat to simmer. Simmer sauce for about 1 hour (longer is even better). Don't forget to remove the bay leaves before serving! **
Makes about 1 quart (enough for 4 people over pasta)
NOTE: We like the sauce mixed throughout the pasta, but you may like serving it on top of the pasta instead.
The sauce can be made ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.