Basic Marinara Pasta Sauce

This year we’re trying hard to get away from eating jarred and boxed foods. Since they contain tons of sodium and preservatives, I’m committed to finding and making my own recipe versions.

This past weekend, I made a fresh batch of a basic marinara sauce I found in a great cookbook I bought recently. The recipe makes a generous amount so I was able to freeze a bunch for later use.

Basic Marinara Pasta Sauce

from Cooking Light’s Way To Cook

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
2 tablespoons balsamic vinegar
2 cups fat-free, less-sodium chicken broth
3 (28-ounce) cans no-salt-added crushed tomatoes

Directions:

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently.

2. Add sugar and next 6 ingredients; cook 1 minute, stirring constantly.

3. Stir in vinegar; cook 30 seconds.

4. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.