Basic Marinara

Basic Marinara Recipe
Becky Luigart-Stayner; Cindy Barr

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

Yield:

About 12 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 50
Caloriesfromfat 32 %
Fat 1.8 g
Satfat 0.2 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 1.3 g
Carbohydrate 8 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 270 mg
Calcium 28 mg

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 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.

Bruce Weinstein,

Cooking Light

October 2007
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