Page 267 - My Cookbook

INGREDIENTS
3 cups chopped yellow onions (about 3 medium)
3 tablespoons olive oil
1 tablespoon sugar
3 garlic cloves, minced
5 teaspoons freshly ground Italian seasoning (or 2 tsp dried basil, 1- 1/2 tsp oregano & 1 tsp dried thyme)
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 teaspoon fennel seeds, crushed
2 tablespoons balsamic vinegar
2 cups low-sodium fat-free vegetable broth
2 (28-oz.) cans no-salt-added crushed tomatoes
1 can 15 oz tomato sauce
1/2 cup red wine
Basic Marinara

Pasta, Sauce
Prep 17 mins ∙ Difficulty Easy ∙ Source Myrecipes.com
DIRECTIONS
Sauté onions in hot oil in a large Dutch oven over medium- high heat 5 minutes or until tender. Add sugar and next 5 ingredients; sauté 1 minute. Stir in vinegar; cook 30 seconds. Add broth, tomatoes and red wine. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 55 minutes or until sauce thickens.
Note: We tested with McCormick Italian Herb Seasoning Grinder (set on medium) and Dei Fratelli Crushed Tomatoes.
To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals.
NOTES
To boost taste: Long stints in the freezer can dull the taste of tomatoes. To perk up thawed sauce, add one-half teaspoon finely grated lemon rind or one teaspoon balsamic vinegar while reheating.