Rating: 5 stars
43 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 36

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.

Bruce Weinstein
Recipe by Cooking Light October 2007

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Becky Luigart-Stayner; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Thaw in the refrigerator overnight.

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

  • 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.

Nutrition Facts

50 calories; calories from fat 32%; fat 1.8g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.2g; protein 1.3g; carbohydrates 8g; fiber 2.1g; cholesterol 0mg; iron 0.5mg; sodium 270mg; calcium 28mg.
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