Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
  • 2 Ratings

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Southern Living February 2011

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Recipe Summary

hands-on:
17 mins
additional:
58 mins
total:
1 hr 15 mins
Yield:
11 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.

Nutrition Facts

71 calories; fat 1.6g; saturated fat 0.2g; mono fat 1g; poly fat 0.2g; protein 2.1g; carbohydrates 13.9g; fiber 2.7g; cholesterol 0mg; iron 2.2mg; sodium 557mg; calcium 77mg.
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