Pepperoni Sauce
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).