Prep 30 mins
Cook 24 hrs
This is the marinara sauce that you can use making Chicken, Pasta, and Chickpea Stew...
Make and share this Marinara Sauce from Cooking Light recipe from Food.com.
- 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!!