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Fennel roasted with tomato sauce

Recipe: Fennel roasted with tomato sauce

  • 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
  • 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.