My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
Ingredients:

• 2 cans whole or diced tomatoes
• 1 can tomato paste
• 1/2 to 1 c. water- depending on desired consistency
• 2 large carrots, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, finely diced
• Olive oil
• Basil, 1 c. fresh, 2 tsp dried
• 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  
• Dash of sugar
  
• Salt & Pepper to taste

Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.