Tomato Fennel Broth

recipe image


Time: 30-45 mins

Yield: serves about 8 (some people like more sauce)

Level: Easy


  • 2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 stalks fennel, finely chopped
  • 1 box pomi brand or “san marzano” tomatoes
  • juice and zest of 2 medium oranges
  • 1 Cup dry, white wine (something you like to drink, chardonnay, or pinot grigio/gris)
  • 3 Cups low sodium chicken stock
  • 1 tsp whole black peppercorns, ground
  • 1 tsp crushed red pepper,ground
  • 2 tsp fennel seed, ground
  • salt, to taste


  • In a large sauce pan on med/hi heat, add olive oil and heat for about 2 minutes.  Then add onion/fennel, and cook/sweat until they are translucent, about 5 minutes.
  • Next add wine and reduce by half.
  • Now add the rest of the ingredients, cover and reduce heat to low to simmer for at least 30 minutes, stirring often so as not to stick to the bottom.
  • Optional:  finish with a few pieces of saffron.
  • NOTE:  the consistency of the sauce can be adjusted to your preference based on liquid…if you want a thinner sauce, add more stock towards the end…if you want it thicker, continue to ‘reduce’ it to evaporate excess liquid!