For the sauce
: Heat the oil in a pot, and then add the garlic and onions. Cook until the onions
are translucent and the garlic is lightly browned around the edges, about 12 minutes. Add the basil
, parsley, thyme and carrots
and cook for 5 to 8 minutes. Pour in the crushed tomatoes
and sprinkle with salt and pepper. Bring to a boil, and then reduce to a simmer
and cook for about 30 more minutes, stirring often.
For the crostini: Preheat the oven to 375 degrees F. Spray a baking sheet with olive oil spray. Add the baguette
slices and bake until golden brown, 8 to 10 minutes.
Serve the marinara with braciole and crostini