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    Basic Marinara Sauce


    Source of Recipe


    cooking light





    Rely on a large Dutch oven or stockpot because this recipe makes enough marinara sauce for several meals. Cook at a low simmer--just a few bubbles every few seconds will yield the deepest taste.


    Nutritional Information

    Amount per serving Calories: 50
    Calories from fat: 32%
    Fat: 1.8g
    Saturated fat: 0.2g
    Monounsaturated fat: 1.3g
    Polyunsaturated fat: 0.2g
    Protein: 1.3g
    Carbohydrate: 8g
    Fiber: 2.1g
    Cholesterol: 0.0mg
    Iron: 0.5mg
    Sodium: 270mg
    Calcium: 28mg

    Ingredients
    3 tablespoons olive oil
    3 cups chopped yellow onion (about 3 medium)
    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 freshly ground black pepper
    1/2 teaspoon fennel seeds, crushed
    2 tablespoons balsamic vinegar
    2 cups fat-free, less-sodium chicken broth
    3 (28-ounce) cans no-salt-added crushed tomatoes

    Preparation
    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.
    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.
    To thaw sauce: Try one of three methods.
    1. Thaw in the refrigerator overnight.
    2. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.
    3. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed.
    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.


 

 

 


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