Rustic Roast Tomato & Fennel sauce

Autumn Harvest

After a late start we have had a bumper crop of Tomatoes. This year we bought fewer plants and planted them further apart, it worked for them and us! Consequently we have been eating tomatoes for breakfast, lunch and dinner – in things, on things and of course by themselves. So after the usual peeled and deseeded tomato sauces I wanted to make something fast, a little different and packed full of flavour. I came up with my own variation of a Rustic oven roasted tomato sauce, perfect with pasta or as an accompaniment for grilled or barbecued fish, chicken or steak.

Ingredients

1 kg of vine ripened Tomatoes

1 Medium bulb of fennel(or 2 small ones)

2 Spanish or brown Onions

4 – 6 cloves of garlic

1 lemon zest and juice

1 red  chilli (optional)

½ bunch of fresh thyme

½ bunch of fresh oregano

2or 3 fresh bay leaves

Olive oil

Salt and pepper

Balsamic vinegar (optional)

Method

What you do..

Preheat the oven to 170° C/340°F/gas 4

Pour about 4 tablespoons of oil into a baking tray .

Peel and finely chop the garlic cloves, finely slice the chilli (if using) strip the thyme and oregano leaves from the stalks and add to the oil in baking tray. Grate in the lemon zest and squeeze in the lemon juice with a couple of tblspns of water then add  some salt and pepper. Half the tomatoes remove core and roughly chop, cut the fennel and peel and cut the onion into bite sized chunks. Mix all the ingredients together in the baking tray. Place in a few bay leaves, 2-3 is usually enough without them being too overpowering. Then pop into the oven.

Pull out after 30 mins and give the ingredients a good stir, they will be softening up and starting to brown around the edges. Check after another 15 minutes and remove from the oven if cooked to your liking or put them back in for another 10-15 minutes if you like it a bit softer.

Taste and season with more salt and pepper if needed and drizzle over some balsamic vinegar as desired.

Now what you do with them is up to you…

Ingredients

Ingredients

1 kg of vine ripened Tomatoes

1 Medium bulb of fennel(or 2 small ones)

2 Spanish or brown Onions

4 – 6 cloves of garlic

1 lemon zest and juice

1 red  chilli (optional)

½ bunch of fresh thyme

½ bunch of fresh oregano

2or 3 fresh bay leaves

Olive oil

Salt and pepper

Balsamic vinegar (optional)

Method

What you do..

Preheat the oven to 170° C/340°F/gas 4

Pour about 4 tablespoons of oil into a baking tray .

Peel and finely chop the garlic cloves, finely slice the chilli (if using) strip the thyme and oregano leaves from the stalks and add to the oil in baking tray. Grate in the lemon zest and squeeze in the lemon juice with a couple of tblspns of water then add  some salt and pepper. Half the tomatoes remove core and roughly chop, cut the fennel and peel and cut the onion into bite sized chunks. Mix all the ingredients together in the baking tray. Place in a few bay leaves, 2-3 is usually enough without them being too overpowering. Then pop into the oven.

Pull out after 30 mins and give the ingredients a good stir, they will be softening up and starting to brown around the edges. Check after another 15 minutes and remove from the oven if cooked to your liking or put them back in for another 10-15 minutes if you like it a bit softer.

Taste and season with more salt and pepper if needed and drizzle over some balsamic vinegar as desired.

Now what you do with them is up to you…