Marinara Sauce

• 2 tbsp. Olive oil
• 16 oz can of Muir Glen Organic Tomato Puree
• 4 fresh tomatoes, diced or
• 24 oz can of diced tomatoes
• 1 large onion, diced.
• 2 garlic cloves minced or crushed with a garlic presser.
• 1 bunch of fresh basil finely chopped (Or use 1 tsp. dried basil leaves.)
• bay leaves
• Carrot, grated finely (this helps take out the acidity from the sauce)
• 1 tsp oregano or in the summer when you can find fresh, add 2 tsp.
• 1 tsp salt

if the sauce is still acidic, add about 1/3 cup of brown rice syrup after cooking for about 1 hour.

IF the sauce is not thick enough, add 1 6 oz can tomato paste.