Tomato Sauce with Vermouth and Fennel Seeds

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fennel seeds
• 1 teaspoon ground coriander
• ½ teaspoon red pepper flakes
• 1 6-ounce can tomato paste (⅔ cup)
• Kosher salt and ground black pepper
• 2 oil-packed anchovy fillets
• ¼ cup dry vermouth OR dry white wine

Instructions

1. In a 12-inch skillet over medium-high, combine the oil, fennel seeds, coriander and pepper flakes. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
2. Add the tomato paste, salt and black pepper; cook until browned. Add anchovies, then vermouth. Cook until mostly dry, add 1 cup water, simmer until slightly thickened, then season.