Prep Time: 1 hour
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Yield: Several jars canned tomatoes
- 6 2/3 pounds (3 k) cherry tomatoes, if possble vine-ripened
- An onion, finely sliced
- A sprig of wild fennel, finely chopped (use a teaspoon of fennel seeds if you cannot find wild fennel)
- Salt to taste
- A teaspoon of sugar
- Several 1-cup (250 ml) canning jars
- Olive oil
Put the tomatoes through a food mill or blend them, and return them to the pot with the remaining tomatoes. Bring to a boil, lower the flame, and simmer 5-7 minutes.
Transfer the sauce to canning jars, cover each with a thin layer of olive oil, and seal the jars with their lids. Sterilize them by putting them in a canning pot with ample water to cover, bringing the pot to a boil, and simmering the jars for an hour. Let them cool and put them in a cool dry place.
Want to use some right off? Make pasta with wild fennel and peppers.