Tomato-Fennel Sauce

By Cubby

Ingredients

• 2 2 2 tablespoons canola oil
• 1 1 1 large white onion, thinly sliced (about 
2 cups)
• 1 1 1 3/4 bulb, thinly sliced (about 1 3/4 cups)
• 6 6 1/4 garlic cloves, thinly sliced (about 1/4 cup)
• 4 4 1-inch 3 cut 
into 1-inch cubes (about 3 cups)
• 1 1 1 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon hot paprika
• 2 2 2 cups fish or chicken stock

Details

Servings 3
Adapted from foodandwine.com

Preparation

Step 1

Heat canola oil in a medium saucepan over medium. Add onion, fennel, and garlic to pan; cook, stirring often, until onion is translucent, about 8 minutes. Stir in tomatoes, chili powder, and paprika. Reduce heat to medium-low, and simmer until tomatoes are softened and slightly broken down, 5 to 6 minutes. Stir in stock, and increase heat to medium; cook until reduced to about 3 cups, about 10 minutes. Season with 1 teaspoon salt. Remove sauce from heat, and cover to keep warm.