Pepperoni Sauce (from Top Chef)

Yield: 4 1/2 cups to 4 3/4

Ingredients:
6 tbsp EVOO
1 small onion
5 cloves of garlic, shaved or diced
1 lb. pepperoni, sliced
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
1 can crushed tomatoes
1 1/2 cups low-sodium chicken broth
1 bay leaf

Directions:
1.  Toast the fennel seeds in a small, dry skillet over medium heat, tossing often to keep from burning.
2.  Heat the oil in a pot, add onion and garlic.  Saute.
3.  Stir in the pepperoni.  Cook for 1 minute.
4.  Add the tomatoes, the broth, and the bay leaf.  Once it bubbles, cover, lower heat, and cook for at least 45 minutes.
5.  Before serving, put in a food processor and puree until smooth.