• Cooking Time: 1 hr.
• Servings: 10-12
• Preparation Time: 15 min.
• 2 Table. olive oil
• 2 1/2 cups of diced onions
• 1 Table. brown sugar
• 5 large garlic cloves, diced
• 1 1/2 teaspoons salt
• 2 teaspoons of dried basil
• 1 teaspoon dried thyme
• 1 teaspoon of freshly ground black pepper
• 1 1/2 teaspoon of oregano
• 1/2 teaspoons of crushed fennel seeds
• 1 Tablespoon of balsamic vinegar
• 2 cups of chicken broth
• 3 (28 oz.) cans of diced tomatoes
• 2 heaping tablespoons of tomato paste

1. Heat oil and saute the onion for 3-4 minutes, stirring frequently. Add the next 8 ingredients and cook for a minute stirring often. Stir in the vinegar and then add the broth and tomatoes; bring to a simmer. Cook over low heat for approximately one hour or until sauce thickens. Cool. Freezes well.

I found this recipe on the internet and made a few modifications. I really like it. Great for chicken or eggplant parmesan.