this wonderful Marinara sauce is on the stove top.
The longer it simmers, the more intense the flavor, and the thicker it becomes, making
it a wonderful sauce in that you decide what the end result will be. Marinara sauce
is so versatile. Dip mozzarella sticks into a hot pool of it, and you'll melt like the cheese
that would taste great on top of it.
Pour it over a bed of pasta, doll it up further for use as a pizza sauce, there are so many
things you can do with it.
Easily adapted if you wish to vary from the given recipe, so please, by all means, have
fun with it. Add capers, add mushrooms, olives if you desire. Add more onion, less onion,
This is your sauce. Let's get started!
Step 1: The almighty recipe...
Annual Cookbook from 2008. Just think, only twenty something years to go. At this
rate, I'll never have to decide what to cook for dinner again, I'll just have to pick one
of the many pages.
I hope you're still with me. Most of the time, when someone hears word of 'fat free'
or 'reduced fat', 'lower sodium' or 'light', they run. Not so with this cookbook. Their
goal is to take wonderful dishes and tweak where no one will notice, yet still reducing
the excess that none of us need.
- 3 Tablespoons of olive oil
- 3 cups of chopped yellow onion (usually about 3 medium-ish onions)
- 3 Tablespoons of minced / diced garlic
- 1 Tablespoon of sugar
- 2 teaspoons of salt
- 2 teaspoons of dried basil
- 1 1/2 teaspoons of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon of fennel seeds (crushed, if you prefer)
- 2 Tablespoons of balsamic vinegar (not apple cider, not white)
- 2 cups of fat-free, less-sodium chicken broth (no, you can't tell, and it's better for you)
- 3 28-ounce cans of crushed tomatoes (you may use salt free tomatoes if you wish to reduce sodium. Nutritional values on step 11 are based on using salt-free tomatoes, then adding 2 teaspoons of salt to the sauce as it cooks)