Recipe: Marinara Sauce with Toasted Fennel; Eggplant; and Adiago Cream Variations

MARINARA SAUCE WITH VARIATIONS

"Many retreat group participants have asked for this recipe and its variations. This recipe is dedicated to them. Serve it with your favorite pasta, or use it in eggplant Parmesan or lasagna."

1/2 cup olive oil
2 medium onions, chopped
1 teaspoon sea salt
8 whole garlic cloves, peeled
4 bay leaves
1 tablespoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon fennel seeds, toasted and ground
3 cans (28 ounces each) crushed tomatoes
Unsweetened applesauce (optional)*

Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions begin to soften, about 2 minutes. Reduce the heat to medium, add the garlic, bay leaves, oregano, basil, and fennel seeds and saute, stirring occasionally, until the onions are completely translucent and almost starting to caramelize, about 20 minutes.

Stir in the crushed tomatoes and bring to a boil, stirring occasionally. Reduce the heat to low and simmer for about 1 hour, stirring occasionally. Taste and correct the seasonings, adding the applesauce to taste if you prefer a sweeter sauce.

NOTE: Do not cover the pot during cooking.

*Whether or not you think the sauce needs the applesauce may depend on the brand of crushed tomatoes.

Makes about 11 cups

VARIATIONS:

TOASTED FENNEL MARINARA SAUCE
Makes about 11 cups

Increase the amount of toasted fennel seeds to 1 tablespoon plus 1 teaspoon and continue as directed.

ROASTED EGGPLANT AND RED PEPPER MARINARA SAUCE
Makes about 14 cups

This version goes especially well with rigatoni or eggplant Parmesan.

Roast 2 medium (1-pound) eggplants, pierced a few times with a fork, in a 400 degrees F oven for about 1 hour, or until they collapse. Let cool, scrape the flesh into a food processor or blender, and puree until smooth. Set aside. Saute 2 chopped red bell peppers with the onions. Continue as directed. Stir the eggplant puree into the marinara sauce after it has simmered for about 1 hour.

ASIAGO-TOMATO CREAM SAUCE
Makes about 12 cups

Make Classic Marinara Sauce. Just before removing it from the heat, stir in 1/4 pound freshly grated Asiago cheese (about 2 cups) and 3/4 cup heavy cream.

Source: 3 Bowls by Seppo Ed Farrey and Nancy O'Hara