Basic Marinara

3 T olive oil
3 c chopped yellow onion (about 3 mineium)
1 T sugar
3 T minced garlic (about 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 c fat-free, chicken broth
3 (28 oz) cans no-salt-added vrushed tomatoes

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