A flavorful and rich marinara sauce with a touch of red pepper and a hint of fennel, perfect for pasta or as a base for other dishes.
Prepare the tomatoes by cutting them into quarters and removing the seeds. Set aside.
Removing the seeds helps reduce bitterness and creates a smoother sauce.
Heat olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add chopped onion and cook until softened and translucent, about 5 minutes.
Stir occasionally to prevent the onion from browning too much.
Add minced garlic, oregano, red pepper flakes, and fennel seed. Cook for 1 minute until fragrant.
Cooking the spices briefly releases their flavors.
Add the prepared tomatoes and cook, stirring occasionally, until they break down and release their juices, about 10 minutes.
Use the back of the spoon to help crush the tomatoes for a smoother texture.
Pour in the red wine and simmer until reduced by half, about 2 minutes.
Reducing the wine intensifies its flavor and removes the alcohol.
Blend the sauce to your desired consistency using a blender or immersion blender.
For a chunkier sauce, blend briefly or pulse a few times.
Return the sauce to the skillet and stir in fresh basil, sugar, and salt. Simmer for 5 minutes.
Taste and adjust seasoning as needed before serving.
Serve the sauce warm over pasta or as a base for your favorite dishes.
Garnish with additional fresh basil or grated cheese for extra flavor.
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