Marinara My Way

Not to toot my own horn or anything, but my marinara is drinkable!!! I love love love this recipe and I think it has a few unique twists that make it a step above the rest. It's super easy to throw together and can be done in start to finish 30 minutes! I like my marinara a tad sweet a tad creamy, and not to chunky. I am not a measure-er on this kind of stuff so my recipe is an estimate of how much I think I am adding. So if it needs fine tuning please comment and let me know. Try it, and I think you'll be kissing those cans of sauce at the store goodbye.

1 T olive oil
3/4 c of a large red onion chopped (1 medium, or 2/3 of a large onion)
2 cloves garlic
1/2 c shredded carrot
1 16oz can diced tomato
1 16oz can tomato sauce
1/2 t salt
1/4 t fresh cracked pepper
1 t oregano
2 t basil
1 T sugar
2 "shakes" Worcestershire sauce (1 T?)
1/2 c water
1/2 c half and half

Start by sweating out your onions and garlic in the olive oil. Add the carrot and allow to cook another minute or two. Pour in your diced tomato/tomato sauce and stir. Add spices, sugar, water, and Worcestershire. Allow to simmer on low heat for at least 20, but up to 30 minutes. At this point I remove from heat and blend with an immersion blender. If you don't have an immersion blender you can blend 2/3 of the mixture in a blender or food processor. (watch out blending too many ounces of hot liquids can make a huge mess!) Stir in half and half and serve. Yum!