Here is a terrific recipe for marinara sauce. Simple, yummy, freezable. Everything you want in a sauce. And it tastes incredibly fresh. I'd like to share the wealth with you. This recipe is from Cooking Light Magazine but, I've added some of my own modifications to it.
3 Tbsp. Olive Oil
3 C. chopped onion (about 3 medium)
1 Tbsp. sugar
3 Tbsp. minced garlic (about 6 cloves)
2 tsp. salt
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 tsp. dried thyme
1 tsp. freshly ground black pepper
1/2 tsp. fennel seeds, crushed
2 Tbsp. Balsamic Vinegar
2 C. chicken broth (canned or homemade)
3 cans (28 oz.) no-salt added CRUSHED tomatoes.
1. Heat oil in a large pot over medium heat. Add onion to pot; 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. Yields about 12 cups of sauce. Great over your favorite pasta or used in lasagna or soups and freezes well.
*Tip: to check if your sauce is done, spoon a small amount into a bowl or dish, if the liquid doesn't immediately separate from the sauce...it's done. If it does..it needs a little more time. If the sauce is too thick, you can add a little water to thin it.