Marinara Sauce

READY IN: 1hr 20mins
Recipe 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.

Top Review by mama smurf

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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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