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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 10 |
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Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
2 -3 cloves garlic, minced |
2 tablespoons tomato paste |
1/2 cup white wine |
2 lbs tomatoes, seeded and chopped |
1 cup chicken broth |
1 bay leaf |
1/2 teaspoon ground fennel |
Directions:
1. Heat oil in heavy saucepan over medium heat.
2. Add onions and garlic.
3. Saute until tender, stirring, about 10 minutes.
4. Mix in tomato paste and wine.
5. Boil 2 minutes, stirring frequently.
6. Add tomatoes, stock, bay leaf and fennel.
7. Simmer 20 minutes.
8. Puree in blender in batches.
9. If you wish to have a thicker sauce, return to pot and simmer until the desired consistency.
10. Season with salt and pepper to taste.
11. Can be made ahead, refigerated or frozen.
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