Connie's Calabrian Pasta Sauce

Recipe by GFJane
READY IN: 2hrs 15mins




  • Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK.
  • Crush the garlic using a garlic press, or finely chop.
  • Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
  • Add the oil to a large, heavy stock pot.
  • When shimmering, add the fennel and saute until it's starting to lightly brown.
  • Add the garlic and stir just until it's fragrant.
  • Immediately add the processed tomatoes.
  • Add the tomato paste, basil, and spices.
  • Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
  • Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time.
  • Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook.
  • After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition.
  • When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.