So I have an obsession with Italian food. It makes my mouth water. And it all starts with marinara sauce... and sometimes white sauce... and well, anyways, my point is, I love marinara sauce. And this recipe is healthy too! This recipe makes a ton of marinara... as in you'll have a full freezer of it for quite some time! If you don't need enough for ages, just cut the recipe in 3 and you'll have a perfect amount!
3 tbsp olive oil
3 cups chopped yellow onion (about 3 medium)
3 tbsp minced garlic (about 6 cloves)
1 tbsp sugar
2 tsp salt
2 tsp fresh basil
1 1/2 tsp oregano
1 tsp thyme
1 tsp black pepper
2 tbsp balsamic vinegar
2 c chicken broth
3 (28 oz) cans no-salt-added crushed tomatoes
Heat oil in a large pot over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add garlic and next 6 ingredients; cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat 55 minutes or until sauce thickens; stirring occasionally.
Makes 12 cups (serving size: 1/2 cup)
**You can puree it if you don't like a hearty consistency. It'll be great for dipping that way!
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