Fennel Tomato Sauce
Fennel tomato sauce is a vibrant, aromatic blend that combines the sweet, licorice-like flavor of fennel with the tangy richness of tomatoes. This sauce enhances pasta, seafood, or roasted vegetables, offering a unique twist on traditional tomato-based sauces. A delightful, Mediterranean-inspired addition to any dish.
Equipment
- Large sauté pan or skillet
- Knife and chopping board
- Wooden spoon
- Grater (for parmesan)
- Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large fennel bulb finely chopped (discard stalks)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can 14.5 oz crushed tomatoes
- 2 tablespoons fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup fresh parsley or basil optional, for garnish
- 1 teaspoon sugar
- 1/4 cup freshly grated Parmesan cheese
Instructions
- In a large sauté pan or skillet, heat the olive oil over medium heat.
- Add the finely chopped fennel bulb and onion. Sauté for about 5-7 minutes until they become soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes. Add fennel seeds, freshly ground black pepper, red pepper flakes, salt, and sugar. Stir to combine.
- Bring the sauce to a simmer and reduce the heat. Let it cook uncovered for 15-20 minutes, stirring occasionally. The sauce will thicken slightly.
- Remove from heat and stir in the freshly grated Parmesan cheese. Garnish with fresh parsley or basil, if desired.
- Serve this fennel tomato sauce over pasta, with roasted vegetables, or as a dipping sauce for bread.