Marinara Sauce

Name: Marinara Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 tablespoon sugar; 6 -8 garlic cloves, chopped; salt; 2 teaspoons dried basil; 1 1/2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon fresh ground black pepper; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon fennel seed, crushed; 2 tablespoons balsamic vinegar; 2 cups fat-free chicken broth; 3 (28 ounce) cans crushed tomatoes

Submitted by janderson48

"I found this in Cooking Light several years ago. I tweaked it a bit to my own taste. A simple slow cooking marinara sauce. Makes enough to freeze and can be used in many different recipes and not just as a spaghetti sauce. Makes a great sauce for pizza. Pull a container out of the freezer, heat, pour over pasta and you have a quick and easy meal."

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Ready In:: 1hr 20mins
Ingredients:: 14
Serves:: 12

ingredients

3 tablespoons olive oil
1 large onion, chopped
1 tablespoon sugar
6 -8 garlic cloves, chopped
salt
2 teaspoons dried basil
1 ¹⁄₂ teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
¹⁄₂ teaspoon fennel seed, crushed
2 tablespoons balsamic vinegar
2 cups fat-free chicken broth
3 (28 ounce) cans crushed tomatoes

directions

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 8 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for an hour or until sauce thickens, stirring occasionally.
To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers. Seal and freeze for up to four months. When reheating add a dash of balsamic vinegar to wake up the flavor.

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Reviews

Made for Fall Pick-A-Chef 2011 to use with recipe#206138#206138 and what a wonderful choice. The spices were right on. I have used fennel in my sauce many times but not always vinegar (don't know why) but this was delicious and I had enough to freeze for later! Thank you for posting the recipe.

mama smurf
Over the years I've acquired a number of recipes for sauces that go well with pasta & pizza, & of course I have my favorites! And I'll be adding this marinara sauce recipe to my files as well, perhaps mostly because the fennel seed gives it an unusual flavor that I enjoy! I did freeze a portion of what I made & will be using some of it when I make pizza this next week! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block tag]

Sydney Mike