Two-Tomato Soup With Fennel Recipe

Ingredients For Two-Tomato Soup With Fennel Recipe

• 2 tablespoon Canola oil
• 12 Medium plum tomatoes, cored
• 1 tablespoon Sugar
• Kosher salt
• 0.25 cup Pernod
• 0.75 cup Extra virgin olive oil
• 3 Medium fennel bulbshalved lengthwise, cored and thinly sliced; fronds coarsely chopped for garnish
• 3 Large shallots, thinly sliced
• 0.25 cup Thinly sliced garlic
• 1 teaspoon Fennel seeds
• 1 teaspoon Dried oregano
• 0.25 teaspoon Crushed Red Pepper
• Freshly ground white pepper
• 28 ounce One can whole italian peeled tomatoes, crushed by hand
• 1 tablespoon Red wine vinegar