Recipe information
Yield
Makes about 2 1/4 cups
Ingredients
4 teaspoons extra-virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 14 1/2-ounce cans diced tomatoes in juice
4 teaspoons dried marjoram
1 teaspoon fennel seeds
Preparation
Heat oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes with juices, marjoram and fennel seeds and simmer until flavors blend and sauce thickens slightly, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
