|1 medium||Onion(s), coarsely chopped|
|1 medium||Onion(s), finely chopped|
|4||Garlic clove(s) coarsely chopped|
|12 mediums||Plum tomatoes|
|⅔ cup||Cilantro, coarsely chopped plus whole sprigs for garnish|
|1 tablespoon||Olive oil|
|1 medium||Fennel bulb trimmed, quartered cored and finely chopped|
1. Preheat the broiler. Scatter the chopped onion and garlic in a large roasting pan. Spread the tomatoes on top and broil for about 20 minutes, turning the tomatoes every 5 minutes, until lightly charred all over. Let cool.
2. Discard any large pieces of excessively charred skin from the tomatoes. Transfer the broiled vegetables to a blender or food processor, add the chopped cilantro and blend until smooth.
3. Heat the olive oil in a large skillet. Add the finely chopped onion and the fennel and cook over moderately high heat, stirring, until lightly browned and tender, about 8 minutes. Stir in the pureed tomato and salt.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95
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