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1
Preheat the oven to 400 degrees F.
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2
Peel 5 cloves garlic and place them in a square of foil.
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3
Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil.
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4
Wrap up the foil and place it directly on the oven rack.
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5
(Be sure that the foil packet is secure so no oil will leak out.)
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6
Roast the garlic until it's brown and tender, about 25 minutes.
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7
Allow to cool enough to touch and squeeze the garlic from the skins.
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8
Set aside.
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9
Saute onions and carrots with the oil in a medium saucepan.
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10
Add tomato paste and stir well.
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11
This will cook off the tomato paste and give a nice orangy color.
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12
Cook for about 10 minutes.
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13
When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated.
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14
Pour in the tomatoes.
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15
Fill the empty can with water and add it to the pan.
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16
Bring to a boil then lower the heat to a simmer.
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17
Simmer for 1 hour, uncovered.
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18
Stir occasionally.
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19
Once sauce is ready carefully pour it into the food processor and puree until smooth.
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20
- Pour into ice cube trays and freeze for future use.
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21
By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage.
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22
- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara.
