Years ago, I was inspired by a recipe in Cooking Light magazine that offered a basic marinara sauce and suggestions on how to use the sauce well beyond spaghetti. I absolutely love a recipe I can stretch into several meals, and I often cook that way. Many nights I wouldn’t get dinner on the table otherwise! Spaghetti and meatballs is a great starting point, but this recipe which I have revised over the years lends itself to so much more. (Links to two favorites follow.) So, whip up a batch then freeze some in one or two-cup containers. You’ll be so happy you did.
2-3 tablespoons olive oil
2 large onions, diced
3 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1 1/2 teaspoons salt
1/2 tablespoon sugar
1 tablespoon balsamic vinegar
2 cups reduced-salt chicken broth or stock
3 28-ounce cans crushed tomatoes (preferably no salt added)
Heat oil in a large heavy-bottomed pot or Dutch oven and cook onions over medium heat until softened. Add remaining ingredients and bring to a simmer. Cook over low heat for about an hour or until sauce thickens.
Yield: about 12 cups