A few weeks ago, I checked out this Pinterest website that I was hearing so much about. I was a bit confused by it at first, but I think I've caught on pretty quickly. =) I like that there is such a variety of things on there to look at, all in one place. I came across a pin for make ahead meals. I LOVE make ahead meals, so I checked it out. I found this recipe for marinara in the bunch. I could barely wait to try it! I was able to make it over the weekend. It smelled delicious while it was cooking! I was able to get five two-cup servings and two one-cup servings in freezer bags.
3 tablespoons olive oil
3 cups chopped yellow onion (about 3 medium)
1 tablespoon sugar3 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
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.
Yield - 12 cups
Hat Tip - My Recipes