Table of Contents

Cooking Light’s Basic Marinara Sauce: A Culinary Staple

I can still remember the aroma that filled my grandmother’s kitchen every Sunday morning – a rich, savory scent that promised warmth, comfort, and a taste of home. It was the smell of her simmering marinara sauce, a recipe passed down through generations. The simplicity of the ingredients, transformed into something truly special through time and care, always amazed me. This recipe for Cooking Light’s Basic Marinara Sauce brings back those cherished memories, offering a shortcut to achieving that same depth of flavor with readily available ingredients.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 59 minutes
Total Time: 1 hour 14 minutes
Yields: 12 cups
Dietary Type: Vegan

Ingredients

3 tablespoons olive oil
3 cups chopped yellow onions (about 3 medium)
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 fresh ground black pepper
1/2 teaspoon fennel seed, crushed
2 tablespoons balsamic vinegar
2 cups fat-free low-sodium chicken broth (Vegetable broth may be substituted for a vegan option)
3 (28 ounce) cans no-salt-added crushed tomatoes (look for chunky tomatoes without added herbs or spices)

Equipment Needed

Large Dutch oven or stockpot

Instructions

Begin by heating the olive oil in a large Dutch oven or stockpot over medium heat. The oil should shimmer slightly, indicating it’s ready for the next step.
Add the chopped yellow onions to the pan and cook for approximately 4 minutes, stirring frequently. You’ll want the onions to become translucent and soften slightly. This step is crucial for building the base flavor of the sauce.
Introduce the sugar and the next 7 ingredients – minced garlic, salt, dried basil, dried oregano, dried thyme, fresh ground black pepper, and crushed fennel seed – to the pan. Cook for 1 minute, stirring constantly, allowing the aromas to bloom. Be careful not to burn the garlic; adjust the heat if needed. Remember to crush the fennel seeds in your palm before adding them. This helps release their essential oils and intensifies their flavor.
Pour in the balsamic vinegar and cook for 30 seconds, stirring continuously. The vinegar will deglaze the pan, lifting any browned bits from the bottom and adding a touch of acidity to the sauce.
Add the fat-free low-sodium chicken broth (or vegetable broth) and the no-salt-added crushed tomatoes. Stir well to combine all ingredients.
Bring the mixture to a simmer. Once simmering, reduce the heat to low and cook for 55 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally to prevent sticking. The key is a low simmer – just a few bubbles every few seconds will yield the deepest taste.

Expert Tips & Tricks

Tomato Selection: Choosing quality crushed tomatoes is paramount. Look for brands that prioritize tomato flavor over salt. Cento and Eden Organic are excellent choices.
Herb Power: Dried herbs are preferred in this long-simmered sauce because they withstand the heat and maintain their flavor better than fresh herbs. Crumbling them in your palm before adding them releases their fragrant essential oils.
Oil Wisdom: Regular olive oil is recommended over extra virgin olive oil. The slow heat will compromise the delicate, fruity flavor of expensive extra virgin olive oil. Regular olive oil is more resistant to heat and will work nicely in the marinara.
Simmering Secrets: The low simmer is key to developing a rich, complex flavor. Resist the urge to crank up the heat; patience is rewarded with a deeper, more satisfying sauce.
Adjust Seasoning: Taste the sauce towards the end of the cooking time and adjust the seasoning as needed. Add more salt, pepper, or even a pinch of red pepper flakes for a touch of heat.
Sweetness Balance: The small amount of sugar helps to balance the acidity of the tomatoes. If you find the sauce still too acidic, add a tiny pinch more sugar.

Serving & Storage Suggestions

This marinara sauce is incredibly versatile and can be used in countless dishes. Serve it over your favorite pasta, use it as a base for pizza, simmer meatballs in it, or use it as a dipping sauce for mozzarella sticks.

Refrigerator: Let the sauce cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days.
Freezer: For longer storage, freeze the sauce in freezer-safe containers or zip-top bags. It can be frozen for up to 2-3 months. Be sure to leave some headspace in the containers as the sauce will expand when frozen.
Reheating: Reheat the sauce gently in a saucepan over low heat, stirring occasionally, until heated through. If frozen, thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	127 kcal	–
Calories from Fat	38g	–
Total Fat	4.3 g	6%
Saturated Fat	0.7 g	3%
Cholesterol	0 mg	0%
Sodium	664.5 mg	27%
Total Carbohydrate	21.3 g	7%
Dietary Fiber	4.7 g	18%
Sugars	3.2 g	–
Protein	4.7 g	9%

Variations & Substitutions

Spicy Marinara: Add a pinch of red pepper flakes or a finely chopped chili pepper to the sauce while cooking for a spicy kick.
Herbaceous Marinara: Experiment with different combinations of dried herbs, such as rosemary, marjoram, or savory.
Smoked Marinara: Add a teaspoon of smoked paprika to the sauce for a smoky flavor.
Mushroom Marinara: Sauté sliced mushrooms with the onions for an earthy twist.
Vegan Marinara: Ensure you use vegetable broth instead of chicken broth.
Fresh Tomato Marinara: In the summer, substitute fresh, ripe tomatoes for the canned crushed tomatoes. Peel, seed, and chop the fresh tomatoes before adding them to the sauce. You’ll need about 6 pounds of fresh tomatoes.

FAQs (Frequently Asked Questions)

Q: Can I use fresh garlic instead of minced garlic?
A: Yes, you can use fresh garlic. Mince it finely or press it through a garlic press before adding it to the sauce. Use about 6 cloves of fresh garlic.

Q: Can I use olive oil instead of regular olive oil?
A: While you can, it’s not recommended. The delicate flavor of extra virgin olive oil will be lost during the long simmering time. Regular olive oil is more heat-stable and a better choice for this recipe.

Q: Can I make this sauce in a slow cooker?
A: Yes, you can. Sauté the onions and garlic in a skillet before transferring them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.

Q: How can I thicken the sauce if it’s too thin?
A: Continue simmering the sauce uncovered until it reaches your desired consistency. You can also add a tablespoon of tomato paste or a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water).

Q: Can I add meat to this marinara sauce?
A: Absolutely! Brown ground beef, Italian sausage, or even meatballs and add them to the sauce during the last 30 minutes of cooking.

Final Thoughts

This Cooking Light’s Basic Marinara Sauce is a testament to the power of simple ingredients and patient cooking. It’s a versatile, delicious, and healthy sauce that can be used in countless ways. Whether you’re a seasoned chef or a beginner cook, I encourage you to try this recipe and experience the joy of creating a homemade sauce that rivals anything you can buy in a store. Don’t be afraid to experiment with variations and make it your own. Share your creations and feedback – I’d love to hear how you personalize this culinary staple! Pair this sauce with a glass of robust Italian red wine and some crusty bread for the ultimate comforting meal.

Cooking Light’s Basic Marinara Sauce Recipe