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
½small onion, cut into ½-inch pieces
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.