Spaghetti is nothing without a great marinara sauce. This recipe is not "from scratch" but it's homemade. You can easily tweak it to your taste and use it for much more than pasta.
Homemade Marinara Sauce
Inspiration: Melody Polakow of Melomeals and Bryant Terry's recipe in his cookbook, Vegan Soul Kitchen
Yield: 3 cups
2 tablespoons extra virgin olive oil
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon basil
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
2 minced garlic cloves or 1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1, 28-oz can crushed tomatoes
1/2 cup carrot puree (optional)
In a cold medium saucepan, combine everything except tomatoes and vinegar.
Turn heat to medium high and saute for 1 minute, when the garlic is sizzling and fragrant.
Add the tomatoes, carrot puree (if you're using it) and vinegar and stir.
Bring to a gentle boil, then cover it and reduce the heat and simmer for 15 minutes.
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