Heat oil inside a large Nederlander oven over medium heat. Add onion to pan prepare 4 minutes, stirring frequently. Add sugar and then 7 ingredients (through fennel seeds) prepare one minute, stirring constantly. Stir in vinegar prepare thirty seconds. Add broth and tomato plants provide a simmer. Prepare over low heat for 55 minutes or until sauce thickens, stirring from time to time.
To keep within the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for approximately four several weeks. Consider freezing the sauce in a single-cup increments (two servings' worth). This way, you are able to take out exactly around you would like for future meals.
To thaw sauce: Try 1 of 3 methods.
1. Thaw within the refrigerator overnight.
2. Place frozen blocks inside a saucepan. Cover and produce to some low simmer over medium heat, stirring from time to time.
3. Place frozen blocks inside a microwave-safe bowl. Cover and microwave at HIGH about a minute at any given time, stirring after each increment until thawed.
To improve taste: Lengthy stints within the freezer can dull the flavour of tomato plants. To improve thawed sauce, add one-half teaspoon finely grated lemon rind a treadmill teaspoon balsamic vinegar while reheating.
