Basic Marinara

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 teaspoon pepper black freshly ground
• 2 teaspoons basil dried
• 1 teaspoon thyme leaves dried
• 2 cups less-sodium chicken broth fat-free
• 0.5 teaspoon fennel seeds crushed
• 6 cloves garlic minced
• 84 ounce no-salt-added tomatoes crushed canned
• 3 tablespoons olive oil 
• 1.5 teaspoons oregano dried
• 2 teaspoons salt 
• 1 tablespoon sugar 
• 3 cups onion yellow chopped ( 3 medium)

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• ziploc bags
• microwave
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onion to pan; cook 4 minutes, stirring frequently.
3. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. 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.
5. To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals.
6. To thaw sauce: Try one of three methods.
7. Thaw in the refrigerator overnight.
8. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.
9. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed.
10. To boost taste: Long stints in the freezer can dull the taste of tomatoes. To perk up thawed sauce, add one-half teaspoon finely grated lemon rind or one teaspoon balsamic vinegar while reheating.