Directions

1. Cut onion and carrot into chunks. Trim tops from fennel, then cut fennel in half lengthwise, cut out dense core in a V, and cut bulb into chunks. Pulse vegetables and half the garlic cloves in a food processor until finely chopped, but don't pulse so much that you create a puree. Chop remaining garlic by hand and set aside.
2. Heat a large frying pan over medium-high. Add 2 tablespoons olive oil, and when it's hot, add vegetables from food processor. Season with 1 teaspoon salt. Cook, stirring frequently, until vegetables are soft and fragrant but not browned, about 10 minutes.
3. Add reserved chopped garlic to vegetables and cook until softened but not browned, another 2 minutes. To create deeper flavor, "toast" the tomato paste: Scoot the vegetables to one side of the pan, drop in the tomato paste, and cook it while scraping and stirring until it has browned slightly, about 5 minutes.