Marinara Sauce

By bakers_delight85

Ingredients

• 1/4 cup defatted reduced-sodium chicken broth
• 2 tsp. olive oil
• 1 1/2 cups chopped onions
• 10 cloves garlic, minced
• 8 cups canned chopped Italian tomatoes (with juice)
• 1/3 cup chopped fresh parsley
• 2 Tbsp. tomato paste
• 2 Tbsp. dried basil leaves
• 1 tsp. dried oregano leaves
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

In a Dutch oven or large pot, bring the broth and oil to a simmer over medium heat. Add the onions and garlic. Cook, stirring, for 5 minutes, or until the vegetables soften.
Add the tomatoes (with juice), parsley, tomato paste, basil, oregano and pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 30 minutes.
Remove from the heat and let cool for 10 minutes. Working in batches, puree in a blender.
If serving immediately, reheat. Otherwise, cover and refrigerate for up to 3 days or freeze for up to 3 months.
Calories per 1/2 cup: 56