Marinara Sauce - 24 Ounces

Makes about 3 to 3½ cups

1tablespoon extra virgin olive oil 5garlic cloves, chopped ½small onion, chopped ¼bulb fennel, sliced ¼teaspoon kosher salt, divided 128-ounce can whole plum tomatoes in purée ½teaspoon freshly ground black pepper ½teaspoon dried oregano 2½ tablespoons granulated sugar, divided 6 large leaves fresh basil, torn into small pieces

Nutritional information per serving (¼ cup): Calories 33 (27% from fat) • carb. 6g • pro. 1g • fat 1g • sat. fat 0g • chol. 0mg • sod. 163mg • calc. 15mg • fiber 1g

Heat oil in a large sauté pan over low heat. Add garlic and onion to pan; sauté until softened and fragrant, but not browned, about 5 minutes. Add the fennel and a pinch of the salt. Sauté until very soft and lightly browned, about 6 to 8 minutes. Add the tomatoes with their juices; crush slightly with the back of a wooden spoon. Bring to a strong simmer. Add spices, 2 tablespoons of the sugar and basil; let simmer 20 to 30 minutes, until thickened. Transfer sauce to the jar of the blender. Add the remaining salt and sugar. Pulse on Low 8 to 12 times, or until desired consistency. If a smoother sauce is desired, let run on Low after pulsing 4 times. Adjust seasoning to taste.