Connie's Calabrian Pasta Sauce

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 4 (28 ounce) cans whole tomatoes
• 2 (8 ounce) cans tomato paste
• 2 tablespoons olive oil
• 1/2 fennel bulb
• 1/3 cup sugar (or more to taste)
• 15 large basil leaves
• 8 garlic cloves
• 1 teaspoon red pepper flakes
• 1 teaspoon pepper

Recipe

• 1 using a food processor, process tomatoes until mostly smooth. a few small chunks are ok.
• 2 crush the garlic using a garlic press, or finely chop.
• 3 clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
• 4 add the oil to a large, heavy stock pot.
• 5 when shimmering, add the fennel and saute until it's starting to lightly brown.
• 6 add the garlic and stir just until it's fragrant.
• 7 immediately add the processed tomatoes.
• 8 add the tomato paste, basil, and spices.
• 9 cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
• 10 taste the sauce. if it is a bit acidic/tart, add 1 t of sugar at a time stirring well and tasting it after each addition. add no more than 1/4 cup at this time.
• 11 continue simmering,. if you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. if you like a smooth sauce, as she makes hers, continue to cook.
• 12 after another hour, taste it again. if it's still too acidic/tart for your taste, add more sugar, 1 t at a time, tasting after each addition.
• 13 when done, freeze or can the sauce for later consumption. if you can it, make sure you follow safe canning procedures and make sure the ph is safe.