Cooking Light's Basic Marinara Sauce

Submitted by JackieOhNo!

"This sauce consists mostly of pantry staples. Keep canned crushed tomatoes on hand, and you can prepare a batch of sauce any time. For the best taste, look for chunky tomatoes without added herbs or spices. Buy low-sodium or no-salt-added tomatoes so the finished sauce tastes more of tomatoes than salt. Cento and Eden Organic brands are recommened. Because marinara is a long-simmered sauce, dried herbs are best. They soften and maintain more flavor during the long cook time. Crumble them in your palm to release more of their tasty essential oils. The slow heat will compromise the delicate, fruity flavor of expensive extra virgin olive oil. Regular olive oil will work nicely in the marinara. Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer - just a few bubbles every few seconds will yield the deepest taste. October 2007"

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 12 cups

ingredients

• 3 tablespoons olive oil
• 3 cups chopped yellow onions (about 3 medium)
• 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 fresh ground black pepper
• 1⁄2 teaspoon fennel seed, crushed
• 2 tablespoons balsamic vinegar
• 2 cups fat-free low-sodium chicken broth
• 3 (28 ounce) cans no-salt-added crushed tomatoes

directions

1. Heat oil in 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.