Roasted Tomato Sauce with Fennel | America's Test Kitchen

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 and 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