This is the most versatile sauce ever and is a staple in my refrigerator. It was given to me by my Italian Nana (Bellissimo) who used it for everything from pasta, to eggplant Parmesan. As a mom I will tell you that it has saved me many times when I am trying to create a healthy, delicious dinner in a hurry. Use good quality Italian tomatoes and olive oil for best results.
2-28 oz cans Italian Tomatoes (do not drain)
1-8oz can tomato sauce.
Blend each can of tomatoes with juice in the blender on puree then place in a medium saucepan. Add the can of tomato sauce to the pan.
Add 1 T. of extra virgin olive oil, 3-4 whole cloves of garlic (peeled),
¼-½t. sea salt and 1/8 tsp freshly ground pepper. Stir.
Simmer tomatoes over medium low heat about 20 minutes (you don’t want it to boil; just simmer, stirring occasionally). Then add ¼-1/2 tsp ground fennel and about 1t. organic sugar (optional)*. Simmer for another 20 minutes or so. Stir occasionally. Correct for salt and pepper.
*My grandma always added this but I don’t usually. Start with 1t. to see how you like it. Some tomatoes need it and some do not. The same goes for the fennel, start with ¼ t to see how you like it. You can always add more.
Mary Ann Bellissimo (aka Nana)