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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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This recipe makes a big batch. Make it ahead, and store it in the refrigerator up to five days, or freeze it in smaller batches up to three months. Ingredients:
3 cups chopped yellow onions (about 3 medium) |
3 tablespoons olive oil |
1 tablespoon sugar |
3 garlic cloves, minced |
5 teaspoons freshly ground italian seasoning |
2 teaspoons salt |
2 tablespoons balsamic vinegar |
2 cups low-sodium fat-free vegetable broth |
3 (28-oz.) cans no-salt-added crushed tomatoes |
Directions:
1. Sauté onions in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add sugar and next 3 ingredients; sauté 1 minute. Stir in vinegar; cook 30 seconds. Add broth and tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.
2. Note: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.
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