This versatile sauce can be used on top of pastas or as a pizza sauce. It freezes well, too!
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.