4 people
SAUCES & DRESSING
Ina Garten Modern Comfort (p. 141)
Garlic - 24 cloves
Basil leaves - 2 sprigs
Dried oregano - 1 1⁄2 tsp
Whole peeled tomatoes (can) - 56 oz
Fennel seeds - 2 tsp
Red pepper flakes - 1 tsp
Red wine - 1⁄3 cup
Garlic - peel cloves
Whole peeled tomatoes - drain
Fennel seeds - chop
Basil - julienne to yield 1/4 cup
In a medium pot or Dutch oven, warm 2⁄3 cup of olive oil over medium-low heat. Add all of the peeled garlic cloves and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned. Watch it closely so it doesn't burn.
Meanwhile, place the tomatoes in a food processor or blender and pulse until roughly chopped. With a slotted spoon, transfer the garlic to the food processor or blender and pulse again just to chop the garlic. Pour the tomato-garlic mixture into the pot with the oil; add the fennel seeds, red pepper flakes, wine, 1 tbl of salt and 1 tsp pepper. Bring to a boil, lower the heat and simmer for 30 minutes.
Off the heat stir in 1⁄4 cup of the basil leaves and taste or adjust for seasonings. Sauce will keep in the refrigerator for 1 week.