Marinara Sauce from Cooking Light

Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

This is the marinara sauce that you can use making Chicken, Pasta, and Chickpea Stew...

Ingredients Nutrition


  1. Heat oil in a large dutch oven over medium heat.
  2. Add onion to pan; cook 4 minutes, stirring frequently.
  3. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly.
  4. Stir in vinegar; cook 30 seconds.
  5. Add broth and tomatoes; bring to a simmer.
  6. 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.
  7. Can cook sauce to room temperature and store in containers in freezer for future use.
Most Helpful

My "house" sauce. The kitchen smells fantastic and there's plenty to use in different dishes.

willwpbfla November 03, 2009

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.

Scrivener1 October 05, 2009

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 problem, I broke off approx. 1 cup and let it thaw. Fast, easy....perfect for those rushed nights. I highly recommend this recipe!!

Abby Girl June 25, 2008