Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Tomato and Fennel Sauce 5.0 (3) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Yield: Makes 3 1/2 cups 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. Ingredients 1 fennel bulb, fronds removed, bulb cored and cut into pieces 2 pints grape tomatoes, half of them halved ¼ cup dry white wine 3 tablespoons extra-virgin olive oil 5 sprigs thyme Sugar Coarse salt and ground pepper Directions 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. Rate it Print