I've always used this version on my blog- it's got a robust flavor, it's healthy, and it's easy! I love the chunks of diced tomatoes, but sometimes, I just want a smooth consistency. I also don't like fennel (at all), so I found this recipe by Pioneer Woman and it was a success. The crushed tomatoes give this the smooth texture I was looking for, and I adapted it to add some crushed red pepper since we like a little heat. This also freezes beautifully, so make a batch and freeze some for later.
- 1-2 Tbsp olive oil
- 3-5 cloves garlic, minced
- 1 medium onion, finely shopped
- 1/2 cup chicken broth
- (3) 15-oz cans crushed tomatoes
- 1/4 tsp crushed red pepper flakes
- Salt and pepper
- Pinch of sugar (I did a few pinches)
- 1 tsp dried oregano
- 3-4 tsp dried basil (or 8-10 fresh basil leaves, chopped finely)
- Add a tablespoon or so of olive oil into a hot pan over medium heat.
- Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 10-15 minutes.
- Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half (this took 8-10 minutes).
- Add the crushed tomatoes and crushed red pepper, and stir to combine.
- Add salt and pepper to taste and pinches of sugar.
- Add the dried oregano and basil. Reduce the heat to low and simmer for 60 minutes.
- If freeze, freeze in 1/2-1 cup plastic containers. Allow it to come to room temperature, and then place them into the freezer.
Source: Adapted from Pioneer Woman