Source: dLife

A simple tomato sauce with a surprise touch of fennel.

Servings

2 tsp olive oil
2 medium garlic cloves , minced or pressed
1 cup fresh chopped onion
0.25 tsp salt
2 tsp fennel seed, ground
1 tsp oregano leaves
1 tsp dried basil
0.33 cup red wine
28 oz whole canned unsalted tomatoes
1 pinch salt and pepper (to taste)

1 In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with the salt and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add the fennel, oregano, and basil and cook for another minute. Pour in the wine and bring to a boil.
2 Blend the tomatoes in a food processor until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and pepper to taste.