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1
In a large cast-iron skillet, heat the canola oil until nearly smoking.
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2
Add the plum tomatoes and sugar and season with salt.
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3
Cook over moderately high heat, turning, until the tomatoes are lightly charred and starting to burst, about 10 minutes.
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4
Add the Pernod and cook over moderately low heat, breaking up the tomatoes, until a chunky sauce forms, about 20 minutes.
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5
In a saucepan, heat 1/4 cup of the olive oil.
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6
Add the fennel, shallots, garlic, fennel seeds, oregano, crushed red pepper and a generous pinch each of salt and white pepper.
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7
Cook over moderate heat, stirring, until the fennel starts to soften, 5 minutes.
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8
Add the canned tomatoes with their juices and 4 cups of water and bring to a boil.
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9
Simmer over moderately low heat, stirring, until the fennel is very tender, 20 to 25 minutes.
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10
Ladle half of the fennel mixture into a blender and puree until nearly smooth; return the puree to the saucepan.
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11
Transfer the chunky tomato sauce to the blender and puree until smooth.
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12
With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated.
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13
Stir the tomato sauce into the saucepan along with the vinegar.
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14
Cook over moderately low heat until heated through and season with salt and white pepper.
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15
Garnish with fennel fronds and serve, passing shaved cheese at the table.
