Fresh Tomato Sauce with Fennel and Orange
Brighten up your pasta night with this Fresh Tomato Sauce with Fennel and Orange, a vibrant twist on a classic favorite. Made with ripe tomatoes, sweet fennel, freshly squeezed orange juice, and a hint of zest, this sauce delivers a perfect balance of richness and refreshing citrusy notes. Gently simmered with garlic, basil, and optional crushed red pepper flakes for a subtle kick, it creates a beautifully aromatic and versatile dish. Ideal for pairing with pasta, grilled chicken, or fish, this recipe is as comforting as it is elegant. Ready in just an hour, it transforms simple ingredients into a Mediterranean-inspired masterpiece perfect for any occasion.
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Recipe Information
Ingredients
- 1.5 pounds ripe tomatoes
- 1 fennel bulb
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon orange zest
- 2 tablespoons orange juice (freshly squeezed)
- 0.25 cup fresh basil leaves
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Score an 'X' on the bottom of each tomato with a sharp knife. Bring a pot of water to a boil and prepare a large bowl of ice water.
Blanch the tomatoes in the boiling water for 30 seconds or until the skins begin to peel away. Transfer them immediately to the ice bath to cool. Peel off the skins, remove the cores, and chop the tomatoes into small pieces, reserving the juices.
Trim the fennel bulb, removing the stalks and fronds (save some fronds for garnish if desired). Slice the fennel bulb in half lengthwise, remove the tough core, and finely dice it.
Heat the olive oil in a large saucepan or deep skillet over medium heat. Add the diced fennel and cook for 5-7 minutes, stirring frequently, until softened and slightly caramelized.
Mince the garlic cloves and add them to the pan. Cook for 1-2 minutes, stirring constantly, until fragrant but not browned.
Add the chopped tomatoes and their juices to the pan. Stir in the orange zest, orange juice, salt, black pepper, and red pepper flakes (if using). Reduce the heat to low and let the sauce simmer gently for 30 minutes, stirring occasionally, until it has thickened slightly.
Tear the fresh basil leaves into smaller pieces and stir them into the sauce during the last 5 minutes of cooking. Taste and adjust seasoning if necessary.
Remove the sauce from heat and let it cool slightly before serving. Garnish with reserved fennel fronds if desired. Serve over your favorite pasta or as a flavorful accompaniment to grilled chicken or fish.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 29.6 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2727 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
