RSJ’s Marinara Sauce — Robert St. John

Ingredients

• 1/4 cup Extra virgin olive oil
• 1 1/2 cups Diced yellow onion
• 1 cup Shredded carrot
• 2 Tbl Minced garlic
• 1 Tbl Dried basil
• 1/2 Tbl Dried oregano
• 3 Bay leaves
• 2 Tbl Kosher salt
• 1 Tbl Fresh ground black pepper
• 3/4 tsp Crushed red pepper
• 1 – 6 oz. can Tomato paste
• 2 – 28 oz. cans San Marzano Italian whole peeled tomatoes, crushed by hand
• 2 cups Vegetable stock
• 1 Tbl Balsamic vinegar