Marinara Sauce - Pasta

Serves 12
Ingredients
  • 2 Tbsp olive oil
  • 2 cup chopped yellow onion (about 3 medium)
  • 2 Tbsp sugar
  • 2 Tbsp minced garlic (about 6 cloves)
  • ½ Tbsp salt
  • 1 Tbsp garlic salt
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • ¾ tsp dried thyme
  • ¾ tsp freshly ground black pepper
  • 1 tsp ground red pepper
  • ½ tsp fennel seeds, crushed
  • 1½ Tbsp balsamic vinegar
  • 1½ cup fat-free, less-sodium chicken broth
  • 2 (28-ounce) cans no-salt-added crushed tomatoes
  • 1 (6 ounce can tomato paste
Directions
  1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently.
  2. Add sugar and next 8 ingredients (through fennel seeds); cook 1 minute, stirring constantly.
  3. Stir in vinegar; cook 30 seconds.
  4. Add broth and tomatoes; bring to a simmer.
  5. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.