BASIC MARINARA - COOKING LIGHT

BASIC MARINARA - COOKING LIGHT image

Number Of Ingredients 13

Previous Next

3 tablespoons olive oil
3 cups chopped yellow onion (about 3 medium)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium chicken broth
3 (28-ounce) cans no-salt-added crushed tomatoes

Steps:

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 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 55 minutes or until sauce thickens, stirring occasionally. To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals. To thaw sauce: Try one of three methods. 1. Thaw in the refrigerator overnight. 2. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally. 3. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed. To boost taste: Long stints in the freezer can dull the taste of tomatoes. To perk up thawed sauce, add one-half teaspoon finely grated lemon rind or one teaspoon balsamic vinegar while reheating. Yield: About 12 cups (serving size: 1/2 cup) CALORIES 50 (32% from fat); FAT 1.8g (sat 0.2g,mono 1.3g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 28mg; CARBOHYDRATE 8g; SODIUM 270mg; PROTEIN 1.3g; FIBER 2.1g Cooking Light, OCTOBER 2007