Pepperoni Sauce

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

1. 1. Toast the fennel seed in a small dryskillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.
2. 2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers.
3. 3. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
4. 4. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
5. 5. Add the tomatoes and their juices (to taste), the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.
6. Working in batches as needed, transfer to afood processor or a high-powered blender (including the bay leaf). Puree until smooth. The sauce is ready to use. Or cool, cover and refrigerate or freeze.

extravirgin olive oil, onion, garlic, pepperoni, fennel, red pepper, tomatoes, chicken broth, bay leaf

Taken from www.epicurious.com/recipes/member/views/pepperoni-sauce-50133437 (may not work)