Marinara Sauce - 3 Cups

Makes about 3 to 3½ cups

5garlic cloves ½small onion, cut into ½-inch pieces ¼bulb fennel 1tablespoon extra virgin olive oil ¼teaspoon kosher salt, divided 128-ounce cans whole plum tomatoes in purée ½teaspoon freshly ground black pepper ½teaspoon dried oregano 2½ tablespoons granulated sugar 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

Insert the chopping blade into the food processor; fit onto motor base. Put the garlic and onion into the work bowl. Pulse 2 to 3 times on High to chop. Remove and reserve. Replace the chopping blade with the reversible slicing/shredding disc, with the slicing side facing up. Slice the fennel bulb into the bowl. 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 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, sugar and basil; let simmer 20 to 30 minutes, until thickened. Transfer sauce to the blender jar and fit onto motor base. 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.