3 T. olive oil
1 large yellow onion, quartered and thinly sliced
2 medium fennel bulbs, trimmed, quartered from root to stalk, thinly sliced
4 garlic cloves, finely chopped
1 tsp. fresh thyme (I used lemon thyme)
2 tsp fennel seed
Two 28 oz. cans whole peeled tomatoes
water 3/4 salt, or to taste,
Sugar, to taste (I didn't use any.)
Red wine vinegar, to taste (I forgot this.)
In a large (5-quart) pot, warm the oil over med. heat. Add the onion & fennel, cook, stirring occasionally, until onion softens, about 5 min. Add the garlic and cook about 5-8 min. until onion is translucent and soft, stirring frequently. Add the thyme and fennel seeds, and cook about 2 min.
Using your hand and the can lid, pour the liquid from the tomotoes into the pot. Stir well. Crush the tomatoes in their cans, using your hands or a potato mash into small chunks. Add the tomatoes to the pot. Then fill 1 empty tomato can with cold water and pour into pot. Bring to boil. Then, simmer gently, uncovered, about 45 min.
Add the salt, sugar, and red wine vinegar to taste.
Serve with crusty bread, parmesan or goat cheese, or drizzle with olive oil.
I doubled this, and it served the coalition dinner, and sent everyone home with a quart (including the cook).
