Best 2 Roasted Fennel Tomato Sauce Recipes
Roasted fennel tomato sauce is a versatile sauce that can be used to add flavor to a variety of dishes. If you're looking for a flavorful sauce to spice up your next meal, you should try a roasted fennel tomato sauce. The smoky flavor of the roasted fennel pairs perfectly with the acidity of ripe tomatoes, creating a complex and nuanced sauce that's perfect for any occasion. Whether you're a seasoned cook or just starting out, there's a roasted fennel tomato sauce recipe perfect for you.
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ROASTED TOMATO AND FENNEL SAUCE
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
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
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
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.
Tips:
- Choose ripe, flavorful tomatoes for the best sauce. Heirloom or vine-ripened tomatoes are good choices. If fresh tomatoes are not available, use canned whole tomatoes. Opt for those packed in tomato juice, not water.
- Roast the fennel and tomatoes before adding them to the sauce. This will caramelize the vegetables and develop their flavor.
- Use a good quality olive oil for the sauce. Extra virgin olive oil is a good choice.
- Add a pinch of red pepper flakes to the sauce for a little heat. You can also add other spices, such as oregano, basil, or thyme.
- Don't overcook the sauce. The tomatoes should be soft but still hold their shape.
- Serve the sauce over your favorite pasta or use it as a dipping sauce for bread or vegetables.
Conclusion:
This roasted fennel and tomato sauce is bursting with flavor. The roasted vegetables add a rich, caramelized taste to the sauce. It's perfect for a quick and easy weeknight meal or a special occasion dinner.
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