>>course: Sauce
>>title: Marinara Sauce
>>tags: Dan Original, Instant Pot, vegetarian, 2022-03
>>source: 2019-01-12 Created by Dan
>>photo: Marinara_Sauce_01.jpg
>>note: Makes about 1L, 4 generous servings. Serve over any pasta topped with e.g. grated Parmesan cheese.<p>Yes, I know it's really a "tomato sauce" not a "marinara sauce."

Chop @onion{1 medium}
Set #saucepan or Instant Pot{} to Sautée and add @oil{3 tbl} and onion.
Mince @garlic{4 cloves} while the onion is cooking and add.
Sautée until the onion & garlic are just beginning to turn golden.
Add @ginger root{4-6 thin slices} and cook for ~{another couple minutes}.
Peel & dice @carrot{1} and add.
Seed and chop @habaneros{2} if you like it hot.
>>note: Herbs: 1 tsp oregano or a 2 tbl oregano leafs, chopped; 1 tsp dried basil or 6 large basil leafs, chopped; ½ tsp dried thyme or 2 tbl thyme leafs, chopped.
Add @pepper{1 tsp}, @salt{1 tsp}, habaneros, and @chili flakes{1 tbl}.
Sautee until carrot is soft, about ~{5 minutes}.
Chop @plum tomatoes{28oz can} into halves and add, including their liquid. 
Add @sugar or equivalent{3 tsp}.
If using dried @herbs (see pullout){}, add them now; if fresh, add after simmering.
Reduce heat and simmer ~{10 minutes}
Add fresh herbs. Remove from heat. 
Remove ginger slices before serving.