Recipe: Fennel roasted with tomato sauce

Ingredients

• one large fennel
• 2 garlic cloves - minced
• one onion - diced
• 4 large tomatoes - scalded, peeled and diced
• one tsp. of sugar
• 1/2 tsp. of chili flakes
• a pinch of sea salt
• one tbsp. of olive oil

Method

• In a saucepan heat the olive oil, add onion and garlic and cook until soft and golden.
• Add tomatoes, season with sugar, salt and chili. Simmer over low heat for about 20 minutes, until the sauce slightly thickens.

• To prepare the fennel, trim off the green tops (reserve them for garnish). Peel off the tougher outer layer.
• Cook in a boiling water for about 10 minutes. Let cool and cut the bulb into quarters.
• Place in an oiled baking dish and coat fennel with tomato sauce.
• Roast at 180C for about 30 minutes.

• Top with chopped fennel fronds. Serve with bread.