Been hoping to find an old marinara recipe I used 25+ years ago, often,

[elleng]

haven't been able to (was a small, snippet I found in NY Times, but it's been lost for ? years.) Found these, and will prolly make one soon, depending on status of my food processor: chopped carrots! Recipe called for lots of veges, chopped, as I recall, and cooked for 1+ hours.

These can't be bad, anyway.

http://cooking.nytimes.com/recipes/1013342-tomato-and-carrot-marinara-sauce

http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe.html

http://www.foodnetwork.com/recipes/mario-batali/basic-tomato-sauce-recipe12.html

[d_r]

1. I honestly thought that said marijuana

[elleng]

2. OH, you gave ME an idea!

Might try it!!!

[pscot]

5. I was thinking, "Gee, that needs more oil"

[eridani]

6. Someone's Freudian slip is showing! n/t

[d_r]

7. Well I sure clicked on it

[Nac Mac Feegle]

3. Legalaize Marinara!!!!!

[elleng]

4. OK!!!

[Laura PourMeADrink]

8. Feel like I have changed so much over the years

on making red sauce. Always thought you had to simmer all day. I was trying to recreate the smell in my Italian aunt's house growing up. But now think it was more about the smell of the meatballs.

Today, the simpler the better. And it's the tomatoes that have to be great. Been meaning to buy a handful of quality canned tomatoes and do a taste test.
San Marziano?

Remember seeing Tyler Florence in Naples. He walked up a hill in a village and met an old woman renown for her take on simple pizza. Outside, she had Roma tomatoes that were hung on a string in the sun. She simply sauteed garlic. squeezed in the tomatoes, and added fresh basil. Warmed - done.

Carrots add sweetness - thought it was a Greek take on sauce?