This recipe makes a big batch. Make it ahead, and store it in the refrigerator up to five days, or freeze it in smaller batches up to three months.
3 cups chopped yellow onions (about 3 medium)
3 tablespoons olive oil
1 tablespoon sugar
3 garlic cloves, minced
5 teaspoons freshly ground Italian seasoning
2 teaspoons salt
2 tablespoons balsamic vinegar
2 cups low-sodium fat-free vegetable broth
3 (28-oz.) cans no-salt-added crushed tomatoes
How to Make It
Sauté onions in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add sugar and next 3 ingredients; sauté 1 minute. Stir in vinegar; cook 30 seconds. Add broth and tomatoes. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.
Note: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.
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