Roasted Fennel Tomato Sauce
Elevate your pasta night with this irresistible Roasted Fennel Tomato Sauce, a hearty and flavorful twist on traditional tomato-based sauces. Perfectly roasted fennel bulbs, Roma tomatoes, and whole garlic cloves are caramelized in the oven, bringing out their natural sweetness and depth. Blended with fresh basil, velvety tomato paste, and a splash of broth, this sauce achieves a rich, silky texture that’s bursting with Mediterranean-inspired goodness. Whether served over pasta, spooned onto pizza, or used as a dipping sauce, this recipe offers a delightful balance of roasted, tangy, and herby notes. Easy to make and naturally vegan, this homemade sauce is a must-try for those craving authentic and wholesome flavors.
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Recipe Information
Ingredients
- 2 large Fennel bulb
- 8 medium Roma tomatoes
- 4 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 10 leaves Fresh basil leaves
- 2 tablespoons Tomato paste
- 0.5 cup Vegetable or chicken broth
- 0.5 teaspoon Sugar (optional)
Instructions
Preheat the oven to 400°F (200°C).
Trim the fennel bulbs by removing the stalks and fronds, then slice each bulb into wedges about 1 inch thick.
Cut the Roma tomatoes in half lengthwise.
Peel the garlic cloves and leave them whole.
On a large baking sheet, toss the fennel wedges, tomato halves (cut side up), and garlic cloves with 2 tablespoons of olive oil, salt, and black pepper.
Roast in the preheated oven for 35-40 minutes, or until the fennel is tender and slightly caramelized, and the tomatoes have softened and started to release their juices.
Remove the baking sheet from the oven and let the roasted vegetables cool slightly.
Transfer the roasted fennel, tomatoes, garlic, and any juices from the baking sheet to a blender or food processor.
Add the fresh basil leaves, tomato paste, and vegetable or chicken broth to the blender.
Blend the mixture until smooth. Taste and adjust seasoning with additional salt, pepper, or sugar, if needed.
In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
Pour the blended sauce into the skillet and bring it to a simmer. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Serve the Roasted Fennel Tomato Sauce over pasta, as a pizza base, or as a dipping sauce. Enjoy!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 43.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4308 mg | 92% | |
*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.
