Sassy Sauces and Seasonings: Marinara Sauce

Ingredients
1 head of garlic
1 teaspoon salt
1/4 cup plus 2 tablespoons olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
or
1 (15 ounce) can diced tomato (for less sugar, 3 chopped roma tomatoes)
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar

Directions
Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact. Using a paring knife, slice off the top 1/4-inch to 1/2-inch of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil. Bake for 40 minutes.  Set aside and let cool.

Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, sugar, and stir together until incorporated.
Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

Adapted from: http://www.foodnetwork.com/recipes/danny-boome/eggplant-lasagna-recipe/index.html