Spicy Tomato-Basil Sauce

This sauce is made "creamy" by the addition of ground pine nuts.

MAKES ABOUT 4 1/2 CUPS

 

January 2010

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

PREPARATION

  • Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
  • 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.
  • Rewarm sauce. Mix in remaining chopped basil.