3 tablespoons olive oil 1/2 sprig rosemary 1/2 dried chile de arbol 1 cup roughly chopped onion 1/4 bulb fennel, roughly chopped (about 1/4 cup) 1/2 cup roughly chopped carrot 1/3 cup roughly chopped celery 3 cloves garlic, unpeeled 5 sprigs thyme 3 sprigs Italian parsley 1 bay leaf 1 teaspoon fennel seeds 1/2 teaspoon black peppercorns 1 tablespoon kosher salt 1 cup chopped canned San Marzano tomatoes (about 4) 2 quarts water

Step 1 Heat a large heavy-bottomed pot over high heat for 2 minutes. Add the olive oil, rosemary and chile. When the rosemary and chile start to sizzle, add the onion, fennel, carrot, celery, garlic, thyme, parsley, bay leaf, fennel seeds, peppercorns and salt.

Step 2 Saute the vegetables for 8 to 10 minutes, stirring often, until they begin to caramelize. Add the tomatoes and cook for 5 minutes.

Step 3Add the water, bring to a boil and simmer until the vegetables are soft, about 10 minutes. Cool slightly, then puree in a blender, in batches if necessary. Strain. Cool completely.

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