6 tbs extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 lb pepperoni, cut into thin slices
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
8-12 oz canned imported italian plum tomatoes, chopped, with their juices
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

toss the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. they will become fragrant & slightly darker in color.

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

add the onion & garlic; cook for 5-10 minutes, stirring often, until they are golden & fragrant.

stir in the pepperoni; cook for about 5 minutes, until fragrant & evenly coated, then add the toasted fennel seed & crushed red pepper flakes. cook for 1 minute, stirring.

add the tomatoes & their juices (to taste), the broth, & the bay leaf; stir to incorporate. once the mixture starts to bubble at the edges, cover & cook for about 45 minutes, stirring occasionally. the pepperoni slices will be soft, with a deeper color. remove from the heat.

working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). puree until smooth. the sauce is ready to use. or cool, cover & refrigerate or freeze.

makes 4 1/2-4 3/4 cups