Ingredients
3tablespoons extra virgin olive oil10garlic cloves, finely chopped2cans (28 ounces each) whole plum tomatoes in purée10 leaves fresh basil, thinly sliced (chiffonade) (about ¼ cup packed)½tablespoon freshly ground black pepper1teaspoon dried oregano¼teaspoon fennel seedpinch sea or kosher salt¼cup granulated sugar
Preparation
Heat oil in a large saucepan over low heat. Add garlic and sauté until softened and fragrant, but not browned, about 5 minutes. Add the tomatoes, with their juices; crush slightly with the back of a wooden spoon. Bring to a strong simmer. Add basil, spices and salt; let simmer 20 to 30 minutes, until thickened. Stir in sugar; taste and adjust seasonings. Let simmer an additional 10 minutes. Using a Cuisinart® Cordless Hand Blender, blend the sauce until homogenous and smooth. Be sure to keep the metal blade completely submerged while blending. Adjust seasoning to taste.
