ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basic Marinara

Becky Luigart-Stayner; Cindy Barr
Yield

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

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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. To thaw sauce: Try one of three methods.

  4. Thaw in the refrigerator overnight.

  5. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.

  6. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed.

  7. 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.