Roasted Tomato and Fennel Sauce

Name: Roasted Tomato and Fennel Sauce
Prep time: 10 min
Total time: 45 min
Yield: Makes 3 1/2 cups
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

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.

Source: Everyday Food, November 2009

45 mins 10 mins Makes 3 1/2 cups

Total Time Prep Yield

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

Directions

1. 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.