Ingredients
1tablespoon extra virgin olive oil5garlic cloves, chopped½small onion, chopped¼bulb fennel, sliced¼teaspoon kosher salt, divided128-ounce can whole plum tomatoes in purée½teaspoon freshly ground black pepper½teaspoon dried oregano2½ tablespoons granulated sugar, divided6 large leaves fresh basil, torn into small pieces
Preparation
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 the 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, 2 tablespoons of the sugar and basil; let simmer 20 to 30 minutes, until thickened. Transfer sauce to the jar of the blender. 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.
