Step 1

1 In a medium pot or Dutch oven with a lid, warm the olive oil over medium-low heat

Step 2

2 Add the garlic and cook, tossing occasionally, until the garlic has softened and is lightly browned, about 8 minutes

Step 3

3 Watch the garlic closely so that it doesn’t burn, raising and lowering the heat as needed

Step 4

4 Meanwhile, place the tomatoes in a food processor and pulse until roughly chopped, about 30 seconds

Step 5

5 Using a slotted spoon, transfer the garlic to the food processor and pulse three or four times to chop the garlic

Step 6

6 Pour the tomato mixture into the pot with the oil; add the fennel seeds, red pepper flakes, wine, black pepper and salt

Step 7

7 Raise the heat to medium-high and bring to a boil

Step 8

8 Decrease the heat to low, cover and simmer until thickened and a bit darkened, about 30 minutes

Step 9

9 Remove from the heat and stir in the basil, if using

Step 10

10 Taste, and season with more salt and/or pepper, as needed