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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I found this in Cooking Light several years ago. I tweaked it a bit to my own taste. A simple slow cooking marinara sauce. Makes enough to freeze and can be used in many different recipes and not just as a spaghetti sauce. Makes a great sauce for pizza. Pull a container out of the freezer, heat, pour over pasta and you have a quick and easy meal. Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
1 tablespoon sugar |
6 -8 garlic cloves, chopped |
salt |
2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1 teaspoon dried thyme |
1 teaspoon fresh ground black pepper |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon fennel seed, crushed |
2 tablespoons balsamic vinegar |
2 cups fat-free chicken broth |
3 (28 ounce) cans 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 8 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 an hour or until sauce thickens, stirring occasionally.
2. To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers. Seal and freeze for up to four months. When reheating add a dash of balsamic vinegar to wake up the flavor.
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