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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rely on a large Dutch oven or stockpot because this recipe makes enough marinara sauce for several meals. Cook 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 fat-free, less-sodium chicken broth |
3 (28-ounce) cans no-salt-added crushed tomatoes |
Directions:
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. Thaw in the refrigerator overnight.
5. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.
6. 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.
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