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)
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.