Ingredients

• 4 teaspoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 2 14 1/2-ounce cans diced tomatoes in juice
• 4 teaspoons dried marjoram
• 1 teaspoon fennel seeds

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Instructions

1. Heat oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes with juices, marjoram and fennel seeds and simmer until flavors blend and sauce thickens slightly, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)