2 teaspoons extra virgin olive oil
1 cup chopped fresh fennel bulb
1/2 cup chopped red onion
2 teaspoons minced garlic
1 can (28 ounces) whole peeled plumb tomatoes ( I used fresh tomatoes from the garden.)
2 cup reduced sodium chicken broth
1 teaspoon thinly sliced basil leaves
1/4 teaspoon fennel seeds
1/4 teaspoon ground black pepper
1. Heat oil in a medium sauce pan over medium-high heat until hot. Add fennel bulb, onion, and garlic. Cook 5 minutes or until onion is tender.
2. Add undrained tomatoes, broth, basil, fennel seeds, salt and pepper, stir to combine. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer about 25 minutes to blend flavors and thicken sauce.
3. Place sauce in blender and blend to desired consistency. Serve over pasta, blocks of cheese, or if you make it chunkier and don’t blend it, serve with tortilla chips!