Spicy Tomato-Basil Sauce

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Make and freeze for future use. Toss with your favorite pasta.

Petro

 

Spicy Tomato-Basil Sauce

Makes about 4 1/2 cups

 

 

4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans),

divided

1/4 cup pine nuts

4 1/2 tablespoons extra-virgin olive oil

3/4 cup finely chopped onion

4 large garlic cloves, minced

1 teaspoon fennel seeds, crushed

1/2 teaspoon (or more) dried crushed red pepper

1/2 cup finely chopped fresh basil, divided

1/3 cup dry white wine or white grape juice

1 or more teaspoon dried oregano

 

 

Freshly ground black pepper Place 1 cup crushed tomatoes in blender. Add pine

nuts and blend until very smooth, about 1 minute.

Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel

seeds, and 1/4 teaspoon dried crushed red pepper. Sauté until onion is soft,

about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil,

wine, and oregano. Scrape in tomato mixture from blender and stir to combine.

Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt,

pepper, and more dried crushed red pepper, if desired.

CAN DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Rewarm sauce. Mix in remaining chopped basil.

Or make up and freeze in containers to use later.