Marinara sauce

Ingredients:

• 4 cans of peeled tomatoes

• 3 carrots

• 1 yellow onion

• 2 garlic bulbs, peeled and diced

• 2 bunches of basil, stems and leaves separated

• A cheap bottle of red wine

• Olive oil and butter

Mise en place:

1. Run all tomatoes through a food mill (1) and keep the cans for later.

2. Shred carrots and onion with a grater. A food processor works, too. (2)

3. Separate basil stems from leaves. Peel and dice garlic.

Steps:

1. Heat up a large pot on your stovetop. Once hot, add a dollop of butter and add shredded carrots and onion. Cook until caramelized.

2. Add basil stems and garlic and cook until fragrant.

3. Deglaze the pot with 2 cups of red wine and scrape all the brown bits (fond) off the bottom of the pot with a wooden spoon.

4. Add minced tomatoes and wash out aluminum cans with half the volume of water and add to the pot.

5. Bring to a simmer and add basil leaves. Cook until you've reached a desired consistency.

6. Use an immersion blender (3) to make a homogenous mixture.

7. Let cool to room temperature, aliquot into plastic quarts (4), and store in the freezer.

Caramelized carrots and onions.

Let sauce cool to room temperature and aliquot. Store in freezer until needed.

After cooking and reducing for a couple hours to your desired consistency.