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Charred Tomato Sauce with Fennel
makes about 2 20 oz. servings
6-8 paste tomatoes, cut into large chunks
2 whole, peeled cloves garlic
1 large sprig oregano, about 1 tablespoon, de-stemmed
1/2 large onion, cut into chunks
1 large carrot, cut into chunks
2 teaspoons fennel seed
4 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon pepper
1 cup basil
3/4 cup Parmesan cheese, grated
Preheat grill to medium high heat. Or oven to 400 degrees F. In two large aluminum roasting pans equally distribute and combine tomatoes, garlic, oregano, onion, carrot and fennel. Drizzle with olive oil. Add salt and pepper. Toss to combine and coat vegetables well.
Place roasting pan directly on grill. Roast for about 15-20 minutes, stirring occasionally. When vegetables start to caramelize and the edges turn black, remove from grill. Let cool slightly.
Place grilled tomato mixture in a blender or food processor; let steam escape through feed chute. Add basil and Parmesan cheese. Run on high speed until well combined. Use immediately or chill well then place into freezer safe containers for up to 1 year.