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Velvety Tomato Wine Sauce

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“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!”
READY IN:
40mins
YIELD:
3 1/2 cups
UNITS:
US

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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