Prepare to revolutionize your pasta sauce game with a culinary twist that will make your taste buds dance! This Roasted Fennel Marinara Sauce is not just another tomato sauce – it's a transformative recipe that elevates a classic Italian staple into a gourmet experience. By roasting fennel to golden, caramelized perfection before blending it into a rich tomato base, you'll create a sauce that's simultaneously sophisticated and comforting, promising to turn an ordinary meal into an extraordinary dining adventure.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 bulbs fennel, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the fennel by trimming the fronds and base. Slice the fennel bulbs into thin, even wedges, ensuring they are approximately 1/2 inch thick for even roasting.
- Toss the chopped fennel wedges with 1 tablespoon of olive oil, sprinkle with salt and pepper. Spread them evenly on the prepared baking sheet, ensuring they are not overcrowded.
- Roast the fennel in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and the fennel is tender and caramelized.
- While the fennel roasts, heat the remaining olive oil in a large saucepan over medium heat. Add chopped onions and sauté until translucent and soft, approximately 5-7 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, being careful not to burn the garlic.
- Pour the crushed tomatoes into the saucepan, stirring to combine with the onion and garlic mixture. Reduce heat to low and let the sauce simmer.
- Once the roasted fennel is done, remove from the oven and carefully transfer to the simmering tomato sauce. Gently stir to incorporate.
- Continue to simmer the sauce for an additional 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let the sauce rest for 5 minutes. If desired, use an immersion blender to partially blend the sauce for a smoother consistency.
- Garnish with fresh basil leaves before serving. The sauce pairs wonderfully with pasta, can be used as a pizza sauce, or as a dipping sauce.
Tips
- Choose fresh, firm fennel bulbs with bright green fronds for the best flavor and caramelization.
- Cut fennel wedges uniformly to ensure even roasting and prevent burning.
- Don't overcrowd the baking sheet – give the fennel pieces space to roast properly and develop those delicious caramelized edges.
- Use a high-quality crushed tomato brand for the most robust sauce flavor.
- For an extra flavor boost, consider adding a splash of red wine to the tomato sauce while simmering.
- If you prefer a smoother sauce, use an immersion blender to create a more uniform consistency.
- Fresh basil is crucial – chop it just before adding to maintain its vibrant flavor and aroma.
- This sauce freezes beautifully for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 86kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
