Roasted Tomato And Fennel Sauce Recipes

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

Steps:

• Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
• Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
• Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Steps:

• Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
• Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
• Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.

Steps:

• Preheat the oven to 450°F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
• In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
• After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
• Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.