MARINER’S MARINARA

6 tablespoons olive oil 3 medium carrots, in 1/4-inch dices (about 11/2 cups) 1 medium/large onion, coarsely chopped (about 11/2 cups) 4 cloves garlic, peeled and whole 1 28-ounce can tomatoes (whole, diced or crushed) 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon dried thyme 1/3 teaspoon dried rosemary 1/4 teaspoon black pepper Salt, to taste In a sauce pot, saute the carrots in the olive oil on medium-high heat. After two minutes, add the onion, stirring often. When these have browned and softened, add garlic cloves and continue stirring to give everything a chance to sear on the pot bottom. When the garlic cloves show signs of browning, check to be sure carrots are soft. (The carrots and onions should show some charring. If they charred too quickly and are not yet soft, add a couple of tablespoons of water, turn heat down to medium and cover for a few minutes.) When the veggies are done, add canned tomatoes and all herbs and spices. Reduce heat to medium-low. Blend the ingredients in the pot using an immersion blender (or carefully transfer to a conventional blender, then return to pot). Simmer over low heat, covered, for 15 to 20 minutes to let ingredients blend and flavor the sauce. Add salt to taste, keeping in mind that any parmesan cheese added later will also salt the dish. Serve over your favorite cooked pasta. Yields about 4 cups of hearty marinara sauce.