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Prep Notes (one per line)
Garlic - peel cloves Whole peeled tomatoes - drain Fennel seeds - chop — knife confidence is fun, keeping all ten fingers is even better. Basil - julienne to yield 1/4 cup
Instructions
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, because this exact moment is where decent becomes dangerous. 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.
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