Monday, May 17, 2010

Basic Marinara

Great for pasta.
For pizza sauce, don’t add broth. Add tomato sauce and/or paste then cook down to thicken.

3 tablespoons olive oil
2 cups chopped yellow onion (about 3 medium)
1-tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1-½ teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
½ teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium vegetable or chicken broth
2 (28-ounce) cans no-salt-added crushed tomatoes

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook four minutes, stirring frequently. Add sugar and next seven ingredients (through fennel seeds); cooking one 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.


  1. Gluten free: check the balsamic vinegar, broth, and tomatoes

  2. If you are in a time crunch, make the sauce through, "the next seven ingredients," then, dump it in your crockpot.
    You could get your crockpot out when you first start in the kitchen and put your frozen, home made chicken broth in it to thaw while you get upto the point mentioned above.
    Also, use it the first night for pasta. The next morning put the crockpot back on and cook the sauce down, on low, all day for pizza that night.