Marinara Sauce from Cooking Light

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

• Ready In: 24 hrs 30 mins
• Yields: 12 cups

Ingredients

• 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

Directions

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.