Sunday, November 29, 2009
Sunday Recipe
Posted by
Cara My new favorite recipe for marinara sauce from Cooking Light - Super Easy and Super Delicious
Ingredients
3 tablespoons olive oil
1 onion chopped
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
1/2 teaspoon fennel seed, crushed
2 tablespoons balsamic vinegar
2 cups fat free chicken broth
3 (28 ounce) cans crushed tomatoes
3 tablespoons olive oil
1 onion chopped
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
1/2 teaspoon fennel seed, crushed
2 tablespoons balsamic vinegar
2 cups fat free chicken broth
3 (28 ounce) cans crushed tomatoes
Directions
Heat oil in a large dutch oven over medium heat.
Add onion to pan; 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. The longer is simmers on low the richer the taste will be.
Heat oil in a large dutch oven over medium heat.
Add onion to pan; 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. The longer is simmers on low the richer the taste will be.
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