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Basic Marinara

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Basic Marinara


3 tablespoons olive oil
3 cups chopped yellow onions (about 3 medium ones)
1 tablespoon sugar
3 tablespoons minced garlic (about 6 cloves)
2 teaspoons salt
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
½ teaspoon chopped fennel seeds
2 tablespoons balsamic vinegar
2 cups low-sodium, fat-free chicken stock
3 cans shredded tomatoes (28 oz each) without adding salt

To make

Cook in a large roasting pan or saucepan, because according to this recipe, the marinara sauce is enough for several dishes. Cook over low heat - just a few bubbles every few seconds will add a savory flavor.
Heat the oil in a large roasting pan over medium-high heat. Add the onion to the skillet; cook for 4 minutes, stirring frequently. Add sugar and the following 7 ingredients (via fennel seeds); cook for 1 minute, stirring constantly. Add the vinegar; cook for 30 seconds. Add broth and tomatoes; bring to a boil. Simmer for 55 minutes or until the sauce thickens, stirring occasionally.For freezer storage: Pour the room-temperature sauce or chilled sauce into plastic containers or zippered plastic bags. Cover and freeze for up to four months. Try freezing the sauce in one-cup increments (for two servings). This way, you can use exactly as much as you want for future meals.To defrost the sauce, try one of three ways.Defrost in the refrigerator overnight.Put the frozen cubes in a saucepan. Cover and bring to a gentle simmer over medium heat, stirring occasionally.Place the frozen cubes in a microwave-safe bowl. Cover and reheat in the microwave on high power for one minute, stirring after each addition, until they are thawed.To improve the taste: Prolonged storage in the freezer can dampen the taste of tomatoes. To boost the defrosted sauce, add half a teaspoon of finely grated lemon zest or one teaspoon of balsamic vinegar when reheated.
  Views: 27
  Published: 11/20/2023 7:51 PM

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