Pepperoni Sauce

1. 1

   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. 2

   2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.

3. 3

   3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.

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   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. 5

   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.

6. 6

   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.

No additional tips available.