1/4 teaspoons minced fresh oregano
1/2 teaspoon dried red chili flakes, optional
Fresh ground pepper
1. In a blender, purée the roasted tomatoes with one-fourth cup olive oil until fairly smooth. Set aside.
2. In a large, heavy skillet, heat the remaining olive oil over medium-high heat and add the onions, garlic and carrots, cooking until the vegetables are soft and the onions begin to caramelize, about 10 to 12 minutes.
3. Add the wine, fresh tomatoes, parsley, rosemary, thyme, oregano, basil and chili flakes, if using. Cook uncovered over medium-low heat, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.
4. Add the reserved roasted tomato purée and stir to combine. Continue to cook over low heat for an additional 15 minutes to allow the flavors to blend. Taste and season with 1 teaspoon salt and several grinds of pepper; add a little sugar if desired to sweeten. Serve immediately over pasta, or cool, then cover and refrigerate until needed, up to 5 days.
Each of 12 servings: 119 calories; 2 grams protein; 10 grams carbohydrates; 2 grams fiber; 1 gram fat; 1 gram saturated fat; 0 cholesterol; 301 mg. sodium.