PEPPERONI SAUCE

PEPPERONI SAUCE image

Yield 4.5 cups

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 pound pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

Steps:

1. Toast the fennel seed in a small dryskillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. 2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers. 3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant. 4. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring. 5. Add the tomatoes and their juices (to taste), the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat. Working in batches as needed, transfer to afood processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.