susann's Profile

I love the combination of canned italian tomatoes and fennel. Fennel is what gives my tomato sauce its soul. I fry two cloves of garlic in two teaspoons high quality butter, add a teaspoon of fennel seeds which have been ground (or in my case, chopped finely with a knife) and add a can of tomatoes (preferably plum or cherry). Simmer for 45 minutes.

If you add a can of drained chickpeas, some grated parmesan and lemon juice to this (add salt and pepper to taste), I'm in gastronomical heaven!