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.
- Total Time:
- Yield: Makes 3 1/2 cups
Source: Everyday Food, November 2009
- 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
- Coarse salt and ground pepper
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.