Linguini with Farm stand Marinara Sauce

This easy, inexpensive, and healthy sauce is delicious and bursting with flavor! It makes about 5 cups, so it's perfect for dinner and then freezing the rest for a future meal.

Farm Stand Marinara Sauce

adapted from Food To Live By

I N G R E D I E N T S :

2 cloves garlic, peeled

1 small carrot, coarsely chopped

1 small yellow onion, coarsely chopped (I used 1 Vidalia)

2 stalks celery, coarsely chopped

3 Tbsp. XVOO

1/3 cup dry white wine (original recipe calls for red. All I had was white cooking wine and it was good)

2 28-ounce cans diced or crushed tomatoes, with their juice

1/4 cup chopped fresh basil, or 2 tsp. dried basil

1 Tbsp, fresh oregano, or 2 tsp. dried oregano

1 Tbsp. fresh thyme leaves, or 1 tsp. dried thyme

1/4 cup fresh parsley, or 1 Tbsp, dried parsley

1 tsp. coarse sea or kosher salt

1/2 tsp. freshly ground black pepper

Teeny pinch or red pepper flakes (or more if you like heat)

1/2 cup grated parmesan cheese

Whole wheat linguini

D I R E C T I O N S :

Place the garlic and carrot in a food processor and pulse until finely chopped. 

Add the onion and celery, and continue to pulse until minced, scraping the side of the bowl with a rubber spatula occasionally.

Heat the olive oil in a large, heavy pot over medium-low heat. Add the onion mixture and cook, stirring frequently, until soft but not browned, about 11 minutes. 

Add the wine and stir well, loosening any bits stuck to the bottom of the pot. Bring to a simmer and cook until reduced slightly, about 3 minutes.

Add the tomatoes and their juices to the pot. Add the basil, oregano, thyme, and parsley, and let simmer gently until the flavors are concentrated, 35-45 minutes. 

Add the salt and pepper, along with the cheese. Taste for sweetness, and if the sauce tastes too acidic, add a little spoonful of honey to taste.

Serve over whole wheat pasta; I used linguini.

If you are not planning on using the sauce immediately, let it cool to room temperature. It can be refrigerated, covered, for up to 1 week or frozen for up to 3 months.