January 8, 2017
In large pot, warm the olive oil.
Add the garlic and onions, sprinkle with the 1/4 teaspoon salt, cover, and saute on very low heat for 5 to 7 minutes, or until onions begin to soften.
Add the fennel, oregano, and basil, and cook for another minute.
Pour in the wine or grape juice, and bring to a boil.
Remove the pot from the burner, and pour in the tomatoes.
Put a hand-held blender directly into the pot, and whirl the tomatoes until just pureed.
Put the pot back on the burner. Cover the pot, and simmer gently for 20 minutes, stirring occasionally.
Add salt and pepper to taste.
Adapted from Moosewood Restaurant Low-Fat Favorites.
2 teaspoons olive oil
1 cup finely chopped onion (about 1 medium onion)
2 medium garlic cloves, minced or pressed
1/4 teaspoon salt
2 teaspoons ground fennel
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup red wine (non-alcoholic red wine is fine, red grape juice is also fine)
3 cups undrained canned tomatoes (28-ounce can)
salt and ground black pepper to taste