Got original recipe from Cooking Light magazine but we made changes to it, this is what we did. Enjoy! Makes about 10 cups.
3 Tbsp EVOO
2 medium onions chopped
2 teaspoons sugar
3Tbsp minced garlic
1 teaspoon salt
2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 teaspoon fresh ground black pepper
2 teaspoon parsley
1 1/2 teaspoon crushed red pepper
2Tbsp balsamic vinegar
1 can fat-free, reduced sodium Chicken broth
2 (29oz) Cans Concentrated Crushed Tomatos
Heat Oil in large dutch oven over medium heat. Add Onions to pan, cook for about 4 minutes stirring frequently. Add Sugar, and next 8 ingredients *thru red peppers. 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.