28ozcan of whole tomatoes (796 mL can)peeled or diced tomatoes ok too
2tbsptomato pureeoptional
2tbspbalsamic vinegar
2tbspbrown sugar
Salt to taste
½tspcayenne pepper
3tbspchopped fresh oregano
Instructions
Place the carrot, zucchini, onion, garlic cloves and celery in a blender. Process until you have pureed the vegetables together.
Heat the olive oil in a saucepan over medium heat. When it's hot, add the pureed vegetable and cook until the moisture has evaporated and it starts to caramelize and turn brown.
Add the tomato to the vegetables. (Note : if you're using whole tomatoes, crush them with your hands, or pulse them in the blender to help break them up).
Add the tomato puree, vinegar, sugar, cayenne pepper and a generous pinch of salt and simmer for about 20 minutes. Add the oregano and simmer for another 10 minutes.
Season to taste as you go.
You can store the marinara sauce in a bottle in the fridge.