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