Basic Marinara SauceSubmitted by: CHANA27
3 T. Olive Oil
3 c. chopped onion (about 3 med.)
1 T. sugar
3 T. minced garlic (about 6 cloves)
2 tsp. salt
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 tsp. dried thyme
1 tsp. black pepper
2 T. balsamic vinegar
2 c. fat free, less sodium chicken broth
3 - 28 oz. cans crushed tomatoes
Yields about 12 cups.
Best sauces cook slowly over low heat. The final sauce should be thick, but not as thick as tomato paste. If it seems too thick, correct with a little water. Recommend freezing for up to 4 months in 1c. increments in zip top plastic bags.
Number of Servings: 12
Recipe submitted by SparkPeople user CHANA27.