Marinara…not out of a jar

Pomodoro Sauce 22-3 pounds of roasted Italian plum tomatoes (toss in 3 cloves of garlic to roast) reserve juices for sauce
1 28-ounce can whole San Marzano tomatoes, drained, reserve juices for sauce
1/2 half cup red or white wine (substitute chicken or veggie broth)
1 large carrot,washed (unpeeled is fine) + cut into thirds
1/2 half medium onion, peeled
4 medium whole cloves of garlic, peeled
¼ cup extra-virgin olive oil
Salt pepper 2 fresh bay leaves
2 big sprigs of fresh basil
1 sprig of marjoram
3 sprigs fresh oregano
red pepper flakes,

Salt and pepper to taste

Roast plum tomatoes for 15-20 minutes at 350º
Hand crush canned tomatoes into a bowl.   Collect all of the can juices and tomatoes, swish 1/2 cup red or white wine around can.
Splash oil into a medium-sized pot, heat the oil (medium heat),  add the four cloves of garlic, carrot chunks, onion, and bay leaves.  Heat and stir for 2 minutes
Add all of the tomatoes, herbs, simmer, for 30 + minutes taste, adjust seasonings and continue to cook until the sauce is thickened and orange-colored.
I love the fresh oregano and basil and add another sprig or two…

I cook my sauce more, but taste as you go…