Good Food Friday!

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.

Basic Marinara

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.

Enjoy!!