Basic Marinara

By barbie24

Calories: 50; Fat: 1.8g; Protein: 1.3g; Carbs: 8g; Fiber: 2.1g; Cholesterol: 0.0mg; Iron: 0.5mg; Sodium: 270mg; Calcium: 28mg

* Serving size: 1/2 cup

* NOTE: Use a large Dutch oven or stockpot - this recipe makes enough sauce for several meals.

* NOTE: Cooking at a low simmer - just a few bubbles every few seconds - will yield the deepest taste.

Ingredients

• 3 tablespoons olive oil
• 3 cups chopped yellow onion (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 freshly ground black pepper
• 1/2 teaspoon fennel seeds, crushed
• 2 tablespoons balsamic vinegar
• 2 cups less-sodium chicken broth
• 3 (28-ounce) cans no-salt-added crushed tomatoes

Details

Servings 24
Adapted from myrecipes.com

Preparation

Step 1

1. 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.