Marinara Sauce From Cooking Light - cooking recipe

Ingredients

3 tablespoons olive oil
3 cups chopped yellow onions
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 ground black pepper
1/2 teaspoon fennel seed, crushed
2 tablespoons balsamic vinegar
2 cups fat free chicken broth
3 (28 ounce) cans crushed tomatoes

Preparation

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. The longer is simmers on low the richer the taste will be.
Can cook sauce to room temperature and store in containers in freezer for future use.