Tomato, Marjoram, and Fennel Sauce

7 09 2011
I made this sauce to go with a potato au gratin style dish, but my family forgot to use it. So the next day, I pureed it and used it on pasta and eggplant parmigiana. It was delicious. Everyone commented on the subtle licorice flavor and the nice pairing of the marjoram with the fennel. It is very simple to make and can be used on almost anything.

1 tbsp olive oil

1/2 large onion, finely chopped

3 garlic cloves, minced

1 28oz can of diced tomatoes in their juice

1 tbsp tomato paste

1 tbsp dried marjoram

1 tsp fennel seeds (or I used fennel powder or even fennel pollen)

salt and pepper to taste

Heat oil in a heavy saucepan. Saute onions until tender. Add in garlic and saute one minute more. Then add in tomatoes and their juice, tomato paste, fennel and marjoram and some salt. Bring to a boil then reduce to a simmer. Simmer until sauce has thickened slightly, about 15 minutes. Season with salt and pepper.

You can serve this sauce chunky or puree it to get a smooth sauce.





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