Cooking Light October 2007
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.
3 T olive oil
3 cups chopped yellow onion (about 3 medium)
1 tbsp sugar
3 tbsp minced garlic (about 6 cloves)
2 tsp salt
2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp dried thyme
1 tsp ground black pepper
1/2 tsp fennel seeds, crushed
2 tbsp balsamic vinegar
2 cups fat-free, less-sodium chicken broth
3 (28-ounce) cans no-salt-added 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.
Freezes well in Ziploc containers. I use this with Raina's Pizza Dough, pasta and other recipes that call for BASIC MARINARA. Also used for Chicken, Pasta, and Chickpea Stew
Nutritional information based on 1/2 cup servings
Serves: about 12 cups
Nutritional Information:
Calories 50
Fat 1.8g
Sat Fat 0.2g
Mono Fat 1.3g
Poly Fat 0.2g
Protein 1.3 g
Carbohydrate 8g
Fiber 2.1g
Cholesterol 0
Iron 0.5 mg
Sodium 270mg
Calcium 28m
