b'f r es h f e n n e l m a r i n a r a vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTblenderI N G R E D I E N T S Taking time to slowly build flavor on the bottom of the pan is a labor of love4 lb tomatoes and patience that will be rewarded later. It allows the carrots and tomatoes2 Tbsp olive oil to sweeten the sauce so you wont have to add any sugar later to balance it.1 red onion, mediumUse this sauce to upgrade any recipe calling for jarred tomato sauce. 3 cloves garlic1 carrot, medium2 stalks celery D I R E C T I O N S Bring a pot of salted water to a boil. Core the tomatoes and cut a small x on 1 medium fennel bulb the bottoms, just deep enough to cut through the skin. Prepare an ice bath, then place the with top cored tomatoes into the boiling salted water. The skins should start to peel off after abouttsp fennel seeds 1 minute. Leave them for 15-30 seconds more to be sure the skins are well blanched, thentsp red pepper flakes use tongs to move them into the ice bath. Once cooled, use a paring knife to peel the skinstsp black pepper from the flesh and roughly chop. Discard the skin and try to save the liquid. 8 sweet basil leaves Remove the fennel bulb and stems from the wispy top, then slice the bulb in half. Dice1 oregano sprig the bulb and stems into small pieces. Chop the tops fine and reserve separately. Dice the red 5 parsley sprigs onion and carrot, then slice the garlic into thin slices, chop all the herbs finely, and gather salt to taste the spices and seeds. Heat the olive oil on medium hot in a medium pot, then add the diced onion. Saut until translucent, but not brown (5-7 minutes). Add the garlic and saut lightly (1-2 minutes).Add the carrots, celery and fennel and reduce the heat to medium. Add the spices and fennel seeds. The vegetables will start to soften and the bottom of the pan will start to brown and get some vegetables sticking. As this happens, add small amounts of the tomato to deglaze. Cook for about 10 minutes, using small amounts of the tomato and controlling the heat to prevent any burning. After 10 minutes add the remainder of the tomato. Allow the sauce to come to a simmer and then reduce the temperature to low so the sauce is slowly cooking, but not sticking. Stir occasionally. After 30 minutes, stir in the fresh chopped herbs. Using an immersion blender or in batches in a regular blender, blend until the tomato chunks are no bigger thaninch. Cook on low for another 15 minutes. The sauce should be thick and consistent in texture. If its thinner than you want, allow it to slowly cook until the desired texture is achieved, stirring often to prevent sticking or burning. Taste and adjust the salt if necessary. Cool slightly, then use as desired.60 fall'