Thursday, October 18, 2007

Basic Marinara Sauce

3 Tb olive oil
3 C chopped yellow onion
1 TB sugar
3 TB minced garlic (about 6 cloves)
2 tsp salt
2 tsp dried basil (because it simmers so long, dried herbs work best)
1 1/2 tsp dried oregano
1 tsp dried thyme
1 tsp ground black pepper
1/2 tsp fennel seeds
2 TB balsamic vinegar
2 cups ckn broth
3 (28-oz) cans crushed tomatoes

Heat oil in a large dutch oven or stock pot over medium heat. Add onions to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly (really, it burns quickly if you don't). Stir in vinegar, cook for 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. yeilds about 12 cups. Enough for almost a weeks worth of meals. YUMMY! And it makes your house smell sooooo good too.

2 comments:

scottandlesley said...

Katie, I made the best marinara sauce with your canned tomatoes. Similar recipe. Lots and lots of garlic. Sooooo good. I miss your canned goods.

Katie said...

Me too. Maybe next fall if we get to plant another crazy garden again. I don't know if we will have room :) ha.