(makes approx 1 qt.)

1 tbsp. olive oil
1 large white onion, sliced
2 fennel, sliced (bulb only)
1 large leek, sliced (white only)
15 cloves garlic, chopped
3 cups white wine
1 lb. Glace de Veau Roasted Veal Stock Reduction
1 cup tomato concasse
1 pinch saffron
4 leaves fresh basil
Salt and pepper, to taste

SWEAT onions, fennel, leek and garlic in olive oil in a large saucepan over low heat. Stir in wine; reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction, tomato concasse, saffron; simmer for 5 minutes. Remove from heat; stir in basil. Season to taste with salt and pepper.