SCOTY’S MARINARA SAUCE

INGREDIENTS

• 2 28 oz cans whole tomatoes preferably San Marzano
• 3 Tbs extra virgin olive oil
• 1 onion finely chopped
• 4 cloves garlic minced
• 1 carrot finely grated, about 1/2 cup
• 1/2 tsp red pepper flakes
• 1 pinch baking soda
• 4 fresh basil leaves chopped

INSTRUCTIONS

1. Working in batches, put the tomatoes, along with their juice, in a food processor or blender and puree just until semi-smooth; you want a little bit of chunky texture.
2. Put a medium pot over medium heat and add the oil. When the oil is hot, add the onion, garlic, and carrot, season with salt, black pepper, and the red pepper flakes, and sauté until the vegetables are soft, about 10 minutes. 
3. Add the pureed tomatoes, stirring to combine, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce thickens, about 45 minutes. Season the sauce with more salt and black pepper, to taste. Remove from the heat, stir in the baking soda, making sure it dissolves, and add the basil and butter substitute.
4. Once cooled, the sauce can be refrigerated covered for up to 3 days or frozen for up to 2 months.