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Roasted Fennel in tomato sauce
- RECIPE MAKES: 2 Portions
- PREP TIME: 10min
- COOK TIME: 60min
Method
Step 1
In a saucepan heat the olive oil; add onion and garlic and cook until soft and golden.
Step 2
Add tomatoes; season with sugar, salt and chilli. Simmer over low heat approximately 20 minutes; until the sauce slightly thickens.
Step 3
To prepare the fennel, trim off the green tops and peel off the tougher outer layer.
Step 4
Cook in boiling water for approximately 10 minutes. Let cool and cut the bulb into quarters.
Step 5
Place in an oiled baking dish and coat fennel in tomato sauce.
Step 6
Roast at 180C for approximately 30 minutes; Fennel should be tender and nicely browned.
Refer to labels for allergen and other product information.
Ingredients
- 1 tbsp olive oil + extra for baking1 onion - diced
- 2 garlic cloves – minced
- 4 large tomatoes - scalded, peeled and diced
- 1 tsp sugar
- 1/2 tsp chilli flakes
- pinch sea salt
- 1 large fennel
