Marinara Sauce for Spaghetti

1/2 cup olive oil
4 cups coarsely chopped onions
2 small carrots, sliced
4 cloves garlic, finely minced
8 cups canned tomatoes
Salt and pepper
2 tsp dried oregano
2 tsp dried basil

Saute onions, carrots and garlic in hot oil in skillet. Puree tomatoes in processor and add to vegetables. Add salt and pepper. Partly cover and simmer 30 minutes. Liquify by putting small batches in processor. Return to skillet, and add oregano and basil. Simmer partly covered 30 minutes or longer, depending on thickness desired.

This sauce can have meatballs or sausage added to it.

Yields: 6 to 6 cups.

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Cajun Country -- New Iberia, Louisiana