Heat the oil in a Dutch oven or deep skillet over medium high. Add the garlic, cook, stirring, 30 seconds. Add the tomatoes, water, wine, thyme and fennel seeds and bring to a boil. Continue boiling 15 minutes, until broth colors and becomes slightly thickened. Reduce heat to simmer. Swirl in the butter, 1 tablespoon at a time, until melted.