Homemade Marinara Sauce (GLC)

3 tbsp olive oil
48 oz. fresh Roma tomatoes
3 cups chopped yellow onions
1 tbsp sugar
3 tbsp minced garlic
2 tsp salt
2 tsp dried basil
1-1/2 tsp dried oregano
1 tsp dried thyme
1 tsp freshly ground black pepper
1 tsp fennel seeds, crushed
2 tbsp balsamic vinegar
2 cups fat-free less sodium chicken broth
4 oz. tomato paste
24 oz. crushed tomatoes, no salt added

Boil tomatoes for 3-4 minutes to make removing skins easier.
Peel tomatoes and set to side. Heat oil in a large Dutch oven over medium heat. Add onion to pan and cook for 4 minutes stirring frequently. Add sugar, garlic, salt, basil, oregano, thyme, black pepper and crushed fennel seeds. Cook 1 minute stirring constantly. Stir in vinegar and cook for 30 seconds. Add broth and tomatoes, bring to a simmer and cook over low heat for 1-2 hours until sauce thickens, stirring occasionally.

Serve over angel hair pasta.

Serving Size: 24 half-cup servings