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This sauce can be used on pizza, pasta or as a dipping sauce. Use as is for pizza. Add a bit of tomato juice and or olive oil for pasta or dipping sauce.
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper.
Makes enough for a large pie, or will serve 2-3 for pasta. One more thing. You can add no seasonings by using your favorite Bloody Mary mix. I'm partially to Tabasco's mild version for cooking especially when children are on hand.
- 1 12-ounce bag cherry tomatoes, stemmed
- 1 garlic clove, pressed
- 1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
- 1/4 teaspoon dried crushed red pepper
Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper.
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