Loftwings and Demons

Tonight I made pasta with homemade roasted garlic and portebello mushroom marinara sauce.  I love my marinara sauces--certainly I prefer them to any store-bought or even restaurant sauce I've tried.  Besides the spices, which are of course very important to the end flavor, I also tend to put more olive oil in the sauce than I think is standard, which is one of the things that I think differentiates my sauce from most other sauces.  I use two cans of tomato paste and I probably put about 1/4 cup of olive oil in the sauce.  I'm not in the habit of measuring my ingredients so I don't know for sure, though.  I'd like to measure this stuff sometime so I can give out a more easily replicable recipe for others.  I can say that I always like to use garlic powder, oregano, and basil as the base spices, though.  This time I added a significan't amount of tarragon and a bit of pepper too, and it tastes really great, so I'll probably add that more in the future.  Of course what really helps this sauce stand out are the fresh roasted garlic and fresh sauteed portabello mushroom.  I used to add sauteed carrots a lot to my sauce but I haven't done that in a while--I like that as well, though.