If Parmesan and Marinara had a baby 😍 Delicious, easy, and cheesy!! Tell me who could ask for anything more?! I'm not a huge marinara fan because I feel it is too runny. This sauce is ’thicker’ and holds better to the pasta. I blend it smooth, but you could also just break the tomatoes down with a masher or fork. Should you choose to do this, I would suggest chopping your fresh basil into smaller bits. I have made this sauce both ways and both were a huge hit with my family and friends. Here is what you will need: Olive oil and shallot not pictured 1/4 c. + 2 T Extra Virgin Olive Oil 4-5 cloves of Garlic, peeled and chopped 2 Shallots, thinly sliced 4 15 oz cans of Cherry Tomatoes (you can use whole or diced tomatoes as well) 2 Fresh Carrots peeled and cut in half, then length wise Parmesan rinds (you can do as many as you want I usually do 3-4) 1/2 tsp salt 2 Bayleaf A handful Basil (10-12 leaves), tear in to large piec