Marinara Sauce

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Marinara:

3/4 cup olive oil

8 cloves garlic, minced

1 large Vidalia onion, minced

2 tablespoons fresh basil, chopped

2 tablespoons fresh flat-leaf parsley, chopped

2 teaspoons dried thyme

1 carrot, shredded

Four 28-ounce cans whole San Marzano tomatoes, hand-crushed

Sea salt

Freshly cracked pepper

Crostini:

Italian baguette, sliced 1/4-inch thick on a bias

Olive oil spray

Braciole, for serving