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Enjoy this lively "one pot" sauce with your favorite pasta or even with polenta. It's a must with Greenwood Ridge Vineyards Zinfandel.
Zinfandel Fennel Tomato Sauce
2 28 oz. cans whole tomatoes
1/2 diced onion
5 cloves garlic
1 bunch parsley leaves
1 finely minced fennel bulb (a food processor works great!)
fennel sprigs for garnish
1 Tb. "Eye of the Dragon" olive oil
1/2 cup Greenwood Ridge Vineyards Zinfandel
1 tsp. salt
1 - 2 Tbs. freshly ground black pepper
1 Tb. honey (helps a lot if the tomatoes are very acidic)
Equipment: Measuring cup and spoons, wooden spoon, large stainless steel pot, blender or food processor, chopping board, large knife.
Put the onion, shallots, garlic, parsley in the blender with some of the tomato juice and purée. Add the pepper (2 Tbs. if you like more heat.) Add some tomatoes (you may have to do this in two batches) and purée until smooth.
Heat a large pot until almost smoking. Add the olive oil and then the fennel. Stir until very brown. Empty the tomato purée into the pot with the wine and bring to a boil. Reduce heat to medium and cook until the sauce is very thick. Stir with a wooden spoon occasionally. Taste it and add honey if necessary.