Recipe information
Yield
makes about 4 1/2 cups Servings
Ingredients
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 (finely crushed in plastic bag)
3
/8 teaspoon (or more) dried crushed red pepper
1
/2 cup finely chopped fresh basil, divided
1
/3 cup dry white wine
1
teaspoon dried oregano
Freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
Step 2
Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 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. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Step 3
Rewarm sauce. Mix in remaining chopped basil.
Nutrition Per Serving
Makes 4 1/2 cups
serves 8. One serving contains the following: Calories (kcal) 155.5 %Calories from Fat 65.2 Fat (g) 11.3 Saturated Fat (g) 1.4 Cholesterol (mg) 0 Carbohydrates (g) 13.2 Dietary Fiber (g) 3.4 Total Sugars (g) 0.8 Net Carbs (g) 9.8 Protein (g) 3.3