Roasted Tomato Sauce with Fennel
Can a blast of heat transform unremarkable, out-of-season tomatoes into a vibrant sauce for pasta?
Keywords
- Italian
- Europe
- Vegetables
- Fruits & Vegetables
- Grains
- Rice & Beans
- Sauces
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Oven
- Cooling rack
- Baking sheet
- Aluminum foil
- Mixing bowl
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced fresh thyme leaves
- 1/2 teaspoon fennel seed
- 1/8 teaspoon red pepper flakes
- Salt
- ground black pepper
- 3 pounds vine-ripened tomatoes (9 to 12 medium), cored and halved pole to pole
- 6 medium cloves garlic, peeled
- 1 small bulb fennel, trimmed, cored, and cut into 1/2-inch slices
- 1 teaspoon red wine vinegar
- Granulated sugar to taste (up to 2 teaspoons; see note above)
- 2 tablespoons chopped fresh basil
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