Ingredients for Marinara Sauce From Cooking Light
- Olive Oil
- Yellow Onions
- 1 teaspoon sugar
- 2 cloves garlic, minced
- Salt
- Dried Basil
- Dried Oregano
- Dried Thyme
- Ground Black Pepper
- Fennel Seed
- Balsamic Vinegar
- Fat Free Chicken Broth
- 1 (28 ounce) can crushed tomatoes
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How to Make Marinara Sauce From Cooking Light
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat.
- Add 1 medium onion, chopped, to the pan.
- Cook for 4 minutes, stirring frequently, until softened.
- Add 1 teaspoon sugar, 2 cloves garlic (minced), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1 (28 ounce) can crushed tomatoes, and 1 (15 ounce) can tomato sauce.
- Cook for 1 minute, stirring constantly, until fragrant.
- Stir in 1 tablespoon red wine vinegar.
- Cook for 30 seconds.
- Add 1 cup low-sodium chicken broth to the pot.
- Bring the sauce to a gentle simmer.
- Reduce heat to low and cook for 55 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally. The longer it simmers, the richer the flavor will become!
- Once cooled, store in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
40g
Fat
2g
Carbs
6g
