Fennel and Artichoke Tomato Sauce

Ingredients: 

-        6 large vine ripe tomatoes

-        3 cloves garlic

-        ½ C fennel (root) chopped

-        1 yellow Onion

-        2 tblsp. Robust Olive Oil

-        ½ C Artichoke hearts in EVOO

-        1 teaspoon rosemary

-        2 tblsp. 18 Year Old Traditional Balsamic Vinegar

-        1 tblsp. Mild Olive Oil

-        Salt and Pepper

Directions:

Dice the onion and mince the garlic. In a large skillet add the 2 tablespoons of robust olive oil and heat over medium high heat. Add the diced onion, garlic and fennel.  Cook until the onion and fennel are tender (5-7 minutes). Dice the tomatoes into 1-inch squares and add to the pan. Add the balsamic vinegar, cover the pan and reduce heat to medium low heat. Let the sauce simmer until tomatoes start to reduce about 10 minutes stirring occasionally. Take a potato masher and mash the sauce until most of the chunks of tomato are liquid. Add the artichokes and continue to simmer for another 10 minutes. Turn off the heat and serve over chicken or your favorite pasta. Finely chop fennel leaves to decorate the plate.

Cal: 326 per serving