8 ripe tomatoes
3 tbsp. chopped garlic
2 tbsp. olive oil
1 onion, chopped
1 bay leaf
1/2 c. white wine
1/2 tsp. fennel
1/4 c. pernod
Pinch of thyme
Salt and pepper to taste

Cut X on bottom of tomatoes and blanch them in boiling water. Plunge in ice cold water and peel the skin. Cut into halves and squeeze out the seeds. Cut out the core and roughly chop. Saute the onions in olive oil until transparent. Add thyme, bay leaf and garlic. Continue cooking for 30 seconds. Add the chopped tomatoes, fennel, pernod and white wine. Simmer for 15 minutes. Salt and pepper to taste. Puree them in food processor.