Velvety Tomato Wine Sauce

READY IN: 40mins
Rita~
Recipe by Sharon123

Fennel is the surprise touch here. Something abuot its unexpected flavor often fools people into thinking that this is a meat-based sauce. Ladle over Mushroom and Spinach-stuffed Zucchini, Sun Dried Tomato Polenta Cutlets, or whatever you want!

Top Review by Rita~

I have made sauce with fennel before and it is a nice surprise. I served it on sausage sandwiches. I also made twice the amount so I can freeze some for future use.

Ingredients Nutrition

Directions

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

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