Prep 30 mins
Cook 24 hrs
This is the marinara sauce that you can use making Chicken, Pasta, and Chickpea Stew...
- 3 tablespoons olive oil
- 3 cups chopped yellow onions
- 1 tablespoon sugar
- 3 tablespoons minced garlic (about 6 cloves)
- 2 teaspoons salt
- 2 teaspoons dried basil
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon fennel seed, crushed
- 2 tablespoons balsamic vinegar
- 2 cups fat free chicken broth
- 3 (28 ounce) cans crushed tomatoes
- Heat oil in a large dutch oven over medium heat.
- Add onion to pan; cook 4 minutes, stirring frequently.
- Add sugar and next 7 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 55 minutes or until sauce thickens, stirring occasionally. The longer is simmers on low the richer the taste will be.
- Can cook sauce to room temperature and store in containers in freezer for future use.
My "house" sauce. The kitchen smells fantastic and there's plenty to use in different dishes.
I found this in an old Cooking Light magazine. It is very good. I liked the crushed tomatoes better than diced tomatoes. This would probably be good with a little sausage, too.
I found this recipe searching through the Cooking Light archives. It is a wonderful, flavorful sauce. I took their suggestion and packaged it in 2 cup portions and froze it. One recipe wanted 3 cups...no problem, I broke off approx. 1 cup and let it thaw. Fast, easy....perfect for those rushed nights. I highly recommend this recipe!!