- 2-4 tablespoons olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- ½ fennel bulb, minced
- ¼ cup dry wine, red or white
- 28-ounce can of crushed Roma tomatoes
- 3 bay leaves
- several fresh parsley stems, tied together with kitchen twine
- 3 teaspoons dried basil
- ¼ teaspoon ground white pepper
- ¼ cup combined fresh basil and parsley, chopped (stems reserved)
- 1-3 tablespoons granulated sugar (leave out or use honey for GAPS diet)
- 1 teaspoon red pepper flakes, optional
- salt and black pepper, to taste
- In a medium saucepot over medium-low heat, sweat onions in olive oil until they begin to turn translucent. Add minced fennel, and sweat a few minutes more. Add garlic and cook until fragrant, about a minute. Add wine and turn heat to high, until wine simmers down to about a tablespoon.
- Add tomatoes, bay leaves, and parsley stems. Simmer on low heat, partially covered for at least thirty minutes, or a couple of hours (the longer it simmers the more intense the flavor). Remove bay leaves and parsley stems when finished simmering.
- Optional: purée sauce in a blender until smooth, or use an immersion blender to purée sauce right in the pot.
- Stir in dried basil, white pepper, fresh herbs, sugar, red pepper flakes (if using), and season with salt and black pepper to your liking.
Cooled sauce can be poured into freezer bags and frozen for several months. A great project for summer when tomatoes are coming ripe off the vine!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Keywords: pizza sauce, marinara sauce, homemade tomato sauce, roma tomatoes, homemade pizza