Basic Marinara Sauce ..... A Great Recipe For Those Who Like To Cook A Quantity And Have Some For The Freezer.

Basic Marinara Sauce

The recipe I am posting today was sent to me by a classmate of my husband. I have to do a little bragging now. My husband graduated with a class of twenty-nine students. They get together every year and it is such a fun time. The spouses enjoy it as much as the classmates. They hug each other, shake hands with a pat at the shoulder and at the end of the evening, they know everyone will be looking forward to the next gathering. What a special group of people. Thank you JoAnn for sending this recipe.

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Ingredients:

3 Tablespoons olive oil

3 cups chopped yellow onions

1 Tablespoon sugar

3 Tablespoons minced garlic

3 teaspoons salt

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon thyme

1 teaspoon black pepper

1/2 teaspoon crushed fennel seeds

2 cups fat free less sodium chicken broth

3 (28 ounce) cans no salt added crushed tomatoes

2 Tablespoons balsamic vinegar

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Directions:

Heat oil in large dutch oven over medium heat. Add onion and cook for four minutes stirring often. Add sugar ans the next seven ingredients, cook 1 minute stirring constantly. Stir in vinegar and cook one more minute. Add chicken broth and tomatoes and bring to a simmer and cook over low heat 55 minutes or until sauce thickens. Yield: 12 cups sauce

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JoAnn says this sauce freezes very well. Place sauce in serving sized containers. Will keep well up to four months in freezer. Using zip lock bags to freeze sauce offers ease in thawing.