Place a large saucepan on medium heat and add oil. Toss in garlic, fennel seeds, chili flakes, a big pinch of salt and a few twists of pepper. Sauté 30 seconds to a minute until fragrant. Add tomatoes and fill can half full with water, swirling to rinse out tomato and add to the pot with vinegar and sugar. Tear basil in smaller pieces and stir into sauce. Cover and gently simmer 30 minutes, add more water if needed. Taste for seasoning and serve.
Pair this sauce with pasta, pizza, steamed mussels or simply soak up with baguette.
Notes:
Christy Varicat is not a spice expert but a spice lover and married to the best home cook in the world. Her three fantastic children are often found grinding spices in the pestle and mortar in their kitchen (way more fun than any kitchen play set) and all share their parent’s addiction to super hot food. After working 15 years in digital marketing Christy completed her Certification in Culinary Nutrition and is continuing on the path to find the tastiest food combinations that are simple and fun to make while super healing for the body and mind.
