Instructions: In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with the salt, cover and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add the fennel, oregano, and basil and cook for another minute. Pour in the wine and bring to a boil.

Whirl the tomatoes in a blender until just pureed and add to the pan.

Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and pepper to taste.

NOTES : These are two sauces my family really enjoys - hope you like them, too...

Because this is such a useful all-purpose sauce, you may want to double the recipe - but no need to double the oil. The 2 teaspoons will be enough! Tightly sealed, it will keep refrigerated for at least a week and frozen for several months.

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