Recipe for Vegetable Marinara Sauce 
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Yield:
8
Ingredients:
Amount Ingredient
2 tsp extra-virgin olive oil
2 cup finely diced peeled carrots
(about 1/2 lb.)
2 cup finely diced celery
2 cup finely diced yellow onion
3 x cloves garlic, peeled and crushed
56 oz canned crushed tomatoes, in puree
1/2 cup water
2 tsp dried basil
2 tsp dried oregano
Instructions:
Instructions: Makes 2 quarts. VEGAN

A trio of finely diced vegetables-celery, onions and carrots-gives this slowly simmered sauce incomparable flavor. Because canned tomatoes are high in sodium, no extra salt is added to the recipe.

In large, heavy, nonreactive saucepan, heat oil. Add carrots; sautee, stirring, minutes. Add celery; saute, stirring, minutes. Add onion; saute, stirring, until vegetables are soft and very lightly caramelized, about 5 minutes. Add crushed garlic. Saute stirring, until garlic is cooked through but not browned, about 3 minutes.

Add tomatoes, water, herbs and spices. Over high heat, bring to a boil, stirring constantly. Reduce heat to steady simmer. Cook for 1 hour, stirring bottom frequently to prevent sticking.

Makes 2 quarts.

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