Best Roasted Fennel Tomato Sauce Recipes

ROASTED TOMATO AND FENNEL SAUCE

Roasted Tomato and Fennel Sauce image

This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 fennel bulb, fronds removed, bulb cored and cut into pieces
2 pints grape tomatoes, half of them halved
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
5 sprigs thyme
Sugar
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

Nutrition Facts : Calories 86 g, Fat 6 g, Fiber 2 g, Protein 1 g

ROASTED FENNEL TOMATO SAUCE

Roasted Fennel Tomato Sauce image

Roasting the fennel tempers the liquorice-like flavor and enhances the sweetness of this bulbous vegetable. A pinch of peperoncini adds spice. Use a short pasta (rigatoni, fusilli or cavatelli are all good choices). Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from _The Splendid Table's How to Eaty Supper_.

Provided by DrGaellon

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 fennel bulbs, cored and sliced
2 large onions, peeled and sliced
8 garlic cloves, roughly chopped
1/3 cup olive oil
1/2 teaspoon chili flakes
2 tablespoons fennel seeds
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can whole tomatoes, crushed by hand
1/2 cup shredded parmesan cheese
1 lb short pasta

Steps:

Preheat the oven to 450°F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.

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