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Basic Marinara

Servings 1
Calories 438 kcal

Ingredients

  • 3 Tbs olive oil
  • 3 cups chopped yellow onion about 3 medium
  • 1 Tbs sugar
  • 3 Tbs minced garlic about 6 cloves
  • 2 tsp salt
  • 2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper
  • 1/2 tsp fennel seeds crushed
  • 2 Tbs balsamic vinegar
  • 2 cups fat-free less-sodium chicken broth
  • 3 cans no-salt-added crushed tomatoes (28-ounce)

Instructions

  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.
  2. To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals.
  3. To thaw sauce: Try one of three methods.
  4. 1. Thaw in the refrigerator overnight.
  5. 2. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.
  6. 3. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed.
  7. To boost taste: Long stints in the freezer can dull the taste of tomatoes. To perk up thawed sauce, add one-half teaspoon finely grated lemon rind or one teaspoon balsamic vinegar while reheating.