Clippings by sweet_betsy

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RE: Jarred Pasta Sauce (Follow-Up #16)

posted by: doucanoe on 04.14.2009 at 09:04 pm in Cooking Forum

I used to buy jarred sauce all the time, but haven't in years. I have never bought Rao's because it's like $7.50 a jar here! Nope....not gonna do that.

I didn't mind some of the Classico sauces and some of the Barilla sauces are OK, too. But after I found this recipe, it makes no sense to buy jarred. Super easy and enough to freeze for another meal...or two....or three...

Basic Marinara
Source: Cooking Light October 2007

3T olive oil
3 c chopped onion
1T sugar
3T minced garlic (about 6 cloves)
2 tsp salt
2 tsp dried basil
1-1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp fennel seeds, crushed
2T balsamic vinegar
2 c chicken broth
3 28oz cans crushed tomatoes

Heat oil in large stockpot over medium heat. Add onion, cook 4 minutes stirring frequently. Add sugar and next 7 ingredients (through fennel), cook 1 minute, stirring constantly. Stir in vinegar, cook 30 seconds. Add broth and tomatoes, bring to a simmer. Cook over low heat 50-60 minutes until thickened, stirring occasionally.

Yield: about 12 cups sauce

Linda

NOTES:

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clipped on: 05.02.2009 at 11:28 pm    last updated on: 05.02.2009 at 11:28 pm