Fresh Tomato Sauce With Fennel and Orange |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A lovely recipe to use your garden fresh tomatoes with! Adapted from Cook's Illustrated. Ingredients:
4 tablespoons extra virgin olive oil |
1 medium fennel bulb, trimmed, halved, cored and cut into 1/4-inch pieces |
2 garlic cloves, minced |
1/2 teaspoon fennel seed, lightly crushed |
1 pinch saffron, crushed (optional) |
1/8 teaspoon red pepper flakes |
2 slices orange peel (3-inch x1-inch) |
3 tablespoons orange juice |
3 lbs ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 1/4 cups) |
3 tablespoons fresh basil leaves, chopped |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
sugar |
Directions:
1. Heat 2 tbls. olive oil in a 10 skillet over medium high heat till shimmering.
2. Add fennel and cook, stirring occasionally, until softened and browned around the edges, 4-6 minutes.
3. Add garlic, fennel seed, saffron(if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds.
4. Now stir in the tomatoes and cook till tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
5. Remove and discard orange peel. Stir in the orange juice, basil, salt, pepper, and sugar to taste.
6. Toss the sauce and the remaining 2 tbls. olive oil with your favorite pasta and serve! Enjoy!
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