Marinara

Ingredients

• 1 gallon tomatoes whole canned peeled
• 1.5 cups small-diced carrot 
• 2 cups celery diced
• 1 cup basil leaves fresh
• 0.5 cup thyme leaves fresh minced
• 4 cloves garlic minced peeled thinly sliced
• 8 servings kosher salt and pepper freshly ground to taste
• 3 tablespoons olive oil extra-virgin
• 0.3 cup oregano fresh minced
• 0.5 cup red wine 
• 6 cups tomatoes fresh diced
• 2 tablespoons worcestershire sauce 
• 1 large onion diced yellow

Equipment

• frying pan
• sauce pan
• immersion blender

Directions

1. Special equipment: Special equipment: immersion blender
2. Heat the olive oil in a saucepan over medium-high heat to the verge of smoking.
3. Add the onion, celery and carrots, cooking until the onions have softened. Next, deglaze the pan with wine, stirring and scraping the bottom of the pan.
4. Add the canned and fresh tomatoes and the garlic, reduce the heat to medium and simmer for 20 minutes.
5. Next, add the basil, thyme, oregano, Worcestershire sauce and salt and pepper to taste, reduce the heat to low and let simmer for another 20 to 25 minutes. Pulse with a hand-held immersion blender until semi-smooth, stirring throughout the process.