Project 365 Day 68 - Marinara

A good day for cooking.....

Today is overcast and chilly....a good day to make a big pot of multipurpose Marinara Sauce. Here are the ingredients.

The recipe came from Cooking Light Magazine a few years ago. It's great for any pasta dishes, chicken dishes, or even pizza. Also good for a dipping sauce for bread or crudites and as a spread on a meatball sandwich or burger with provolone cheese.

The best thing about this marinara is it's low fat and low calories. And for Weight Watchers, it's 100% Core with no points.

Basic Marinara

Use a large Dutch oven or stockpot. Recipe yields 12 cups. Cook at low simmer - just a few bubbles every few seconds will yield the deepest taste.

• 3 T olive oil
• 3 cups chopped yellow onion (3 med.)
• 1 T Splenda
• 3 T minced garlic (6 cloves)
• 2 t salt
• 2 t dried basil
• 1 1/2 t dried oregano
• 1 t dried thyme
• 1 t freshly ground black pepper
• 1/2 t fennel seeds, crushed
• 2 T balsamic vinegar
• 2 cups fat/free less-sodium chicken broth
• 3 (28-oz) cans (no-salt added, opt.) crushed tomatoes

Heat oil in large Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add splenda and next 7 ingredients (thru fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Yield: about 12 cups (serving size: 1/2 cup).

Calories 50; Fat 1.8 g; protein 1.3 g; Carb 8g; Fiber 2.1g. Refrigerate for up to 5 days or freeze up to 4 months.