The Best Homemade Marinara Sauce EVER

Not actually my recipe, but a gem from Cooking Light. I actually cook mine for several hours in a slow cooker (see photo), since it's the largest "pot" I own. Freezes beautifully - I use Ziplock or Gladware containers in 2- and 3-cup sizes.



Ingredients:

• 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***

Preparation:

Heat oil in a large Dutch oven (or nonstick skillet) 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. Alternatively, transfer onion mixture to a slow cooker; add broth and tomatoes.Cook on low 3-6 hours, or until thick.

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.

~Makes approximately 12 cups~

*I omit this.
**Vegetable broth works just fine instead.
***Don't substitute diced tomatoes! Crushed tomatoes are key for the correct texture.