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Return to browsing category: Pasta/Rice/Potatoes

Basic Marinara by laticia jefferson serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Bruce Weinstein, Cooking Light, OCTOBER 2007

Rely on a large Dutch oven or stockpot because this recipe makes enough sauce for several meals. Cook at a low simmer--just a few bubbles every few seconds will yield the deepest taste. For freezing tips, see below.

Nutritional Information
Calories:50 (32% from fat)
Fat:1.8g (sat 0.2g,mono 1.3g,poly 0.2g)
Protein:1.3g
Carbohydrate:8g
Fiber:2.1g
Cholesterol:0.0mg
Iron:0.5mg
Sodium:270mg
Calcium:28mg

Ingredients:

3 tbsp

olive oil

3 cups

chopped yellow onion (about 3 medium)

1 tbsp

sugar

3 tbsp

minced garlic (about 6 cloves)

2 tsp

salt

2 tsp

dried basil

1.50 tsp

dried oregano

1 tsp

dried thyme

1 tsp

freshly ground black pepper

1/2 tsp

fennel seeds, crushed

2 tbsp

balsamic vinegar

2 cups

fat-free, less-sodium chicken broth

3 28 oz

cans no-salt-added crushed tomatoes

Directions:

(serving size: 1/2 cup)

Preparation

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.

Categories:

Pasta/Rice/Potatoes