Tomato-fennel sauce

Yield: 1 batch

Measure Ingredient
1 medium Onion(s), coarsely chopped
1 medium Onion(s), finely chopped
4 \N 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
1½ teaspoon Salt

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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