Name: Roasted Tomato Sauce with Fennel
Total time: 1 h 30 min
Cuisine: ItalianEurope
Ingredients: 2 tablespoons tomato paste; 2 tablespoons extra virgin olive oil; 2 teaspoons minced fresh thyme leaves; 1/2 teaspoon fennel seed; 1/8 teaspoon red pepper flakes; Salt and ground black pepper; 3 pounds vine-ripened tomatoes (9 to 12 medium), cored and halved pole to pole; 6 medium cloves garlic , peeled; 1 small bulb fennel , trimmed, cored, and cut into 1/2-inch slices; 1 teaspoon red wine vinegar; Granulated sugar to taste (up to 2 teaspoons; see note above); 2 tablespoons chopped fresh basil

Roasted Tomato Sauce with Fennel

By America's Test Kitchen

Published on October 18, 2011

Time

1½ hours

Yield

3 to 3 1/2 Cups—For 1 Pound of Pasta

Ingredients

2 tablespoons tomato paste 2 tablespoons extra virgin olive oil 2 teaspoons minced fresh thyme leaves ½ teaspoon fennel seed ⅛ teaspoon red pepper flakes Salt and ground black pepper 3 pounds vine-ripened tomatoes (9 to 12 medium), cored and halved pole to pole6 medium cloves garlic, peeled1 small bulb fennel, trimmed, cored, and cut into ½-inch slices1 teaspoon red wine vinegar Granulated sugar to taste (up to 2 teaspoons; see note above)2 tablespoons chopped fresh basil

Before You Begin

This sauce is best with short pasta shapes, such as ziti or penne. It can also be served over chicken Parmesan or grilled fish. If serving this sauce with pasta, save some of the pasta cooking water to adjust the sauce's consistency. Plum tomatoes can be used, but the sauce may require even more pasta cooking water. Because fresh tomatoes vary in sweetness, it's best to add sugar to taste before serving. The sauce can be refrigerated in an airtight container for up to 2 days; bring to a simmer before using.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Combine tomato paste, 1 tablespoon oil, thyme, fennel seeds, pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss tomatoes, garlic, and fennel slices with tomato paste mixture until evenly coated. Place 4-inch square of foil in center of wire rack set in rimmed baking sheet lined with aluminum foil. Place garlic cloves and fennel on foil and arrange tomatoes, cut side down, around garlic and fennel.

Roast until vegetables are soft and tomato skins are well charred, 45 to 55 minutes. Remove baking sheet from oven and let cool 5 minutes. Transfer garlic and fennel to food processor; pulse until finely chopped, about five 1-second pulses. Add tomatoes, vinegar, and remaining tablespoon oil to food processor. Pulse until broken down but still chunky, about five 1-second pulses. Using rubber spatula, scrape down bowl; season with salt, pepper, and sugar to taste. Continue to process sauce until slightly chunky, about five 1-second pulses. Stir in basil.