Recipe - Marinara Sauce

Note: This sauce can be stored in refrigerator for 1 to 2days or frozen in zipper bags. Use overpasta, in vegetable dishes, as a dip for appetizers, or in meatless lasagna.

Variation: AddItalian Meatballs recipe found on page 125 of the cookbook, for a quick meat sauce.

1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped

1 (15-ounce) can whole tomatoes, juice included
2 teaspoons sugar
1/2 teaspoon dried basil leaves
1/2 cup homemade or low-sodium canned chicken broth
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 (15-ounce) can tomato sauce
4 - 5 tablespoons tomato paste, for thickening
few parsley leaves

1. Pour olive oil in large saucepan and sauté onions and garlic about 2minutes, until lightly golden.
2. Pour tomatoes in bowl, removing any hard stems or unsightly pieces anddiscard. Chop tomatoesfine and add to onion/garlic mixture. Over medium heat begin to simmersauce. Addthe sugar, dried basil leaves, chicken broth, crushed red pepper flakes, andsalt and pepper.Continue to simmer 5 to 6 minutes.
3. Add the tomato sauce, paste, and a few parsley leaves. With the lid on, turnthe heat to low andsimmer about 15 minutes. Stir often to avoid scorching on bottom. If sauceis too thick, add 1to 2 tablespoons of water. Taste sauce and add more seasoning, if desired.Makes 4 cups.