14.5ouncecan whole skinned roma or plum tomatoes plus juices
8ouncecan tomato sauce
½cup water , to "rinse" can
½cupjarred roasted red peppers, chopped
¼cuphalf and half creamer
fresh basil leaves julienned for garnish
Set a 3-quart pot over medium heat and melt butter. Once hot, add chopped fennel and onion and cook until soft, about 10 minutes
2 tablespoons unsalted butter
1/4 medium yellow onion
1 small fennel bulb
Add garlic and spices and cook another minute.
1 clove garlic
1/2 teaspoon salt
1 pinch red pepper flakes
1/2 teaspoon dried basil
Add tomatoes with their liquid, tomato sauce, water, roasted red peppers and simmer covered 30 minutes. Use an immersion blender or stand up blenders to puree. Run through a sieve if desiring a thorough smooth texture. Stir in half and half.
14.5 ounce can whole skinned roma or plum tomatoes plus juices
8 ounce can tomato sauce
1/2 cup water
Serve with a garnish of chopped basil or freeze in single-serving batches.
Instant Pot instructions
Set 3-quart Instant Pot to normal sauté and add butter. Once hot, add onion and fennel and sauté about 5 minutes. Hit cancel and add seasonings. Stir for 1 minute.
Add tomatoes in their juices, tomato sauce, water and roasted red pepper. Secure cover and manually set to pressure cook on HIGH for 5 minutes. Allow slow release.
Use an immersion blender to puree until smooth. Mix in half and half. Garnish with fresh julienned basil leaves.