Marinara Sauce

(by Alexandra Izzo)

3 T. olive oil

4 cloves garlic, peeled and finely minced

2 large cans imported whole tomatoes, crushed in food processor (or 2 - 3 cans Pomi)

salt and pepper to taste

handful of fresh basil, chopped

handful of fresh parsley, chopped

1 large, unpeeled and washed carrot, cut into chunks

1/2 c. dry red wine

Heat olive oil, and sauté garlic until golden brown.

Add tomatoes.

Cook over medium heat until sauce starts to boil and then lower to a slow simmer.

Add salt, pepper, basil, parsley, carrot, and wine.

Simmer for about 40 minutes