1 Tb. light olive oil
½ cup finely chopped onion
3 Tb. finely chopped, peeled carrot
2 cups diced canned Italian tomatoes, undrained
1 Tb. chopped flat leaf parsley
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
2 tsp. honey
1 Tb. red wine vinegar
2 Tb. white wine or white vermouth
½ tsp. salt
Pinch each cinnamon, cayenne and freshly ground black pepper

 
Heat the olive oil in a medium saucepan over low heat. Add the onion and carrot and cook until soft but not brown, about 15 minutes. Add the tomatoes, their juice, and all remaining ingredients. Bring to a boil, lower heat and simmer the sauce, uncovered, for 30 minutes. Remove the sauce from heat and puree in a blender or food processor. Keep warm or reheat before serving.

Makes 2 cups