INGREDIENTS :

2 28 oz. can Unico Whole Tomatoes

½ onion , diced

5 cloves garlic

1 shallot

1 bunch parsley leaves

1 fennel bulb, finely minced (food processor works well)

Fennel sprigs for garnish

1 Tbsp. Gallo Pure Olive Oil

½ cups red zinfandel

1 tsp. salt

1 Tbsp. black pepper, freshly ground

1 Tbsp. honey (helps a lot if tomatoes are too acidic)

PREPARATION: Put the onion, shallot, garlic and parsley in blender with some of the tomato juice and puree. Add the pepper, some of the tomatoes (this may have to be done in two batches), and puree until smooth.

Heat a large pot until almost smoking. Add the olive oil and then the fennel. Stir until very brown. Empty the tomato puree into the pot with wine and bring to boil. Reduce heat to medium and cook until the sauce is very thick. Stir occasionally with a wooden spoon. Taste sauce and add honey if necessary. Serve with your favourite pasta or polenta.

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