By David Harbilas
Fennel is one of the most underappreciated and versatile vegetables available.
Its spectrum of flavors runs from bitter to sweet to mild to almost offensive, depending on how it’s used.
I prefer it on the sweet side, which usually means cooking slowly.
This sauce, like many featured here, is very simple in that it requires little more than the three ingredients in its title.
The trick, however, is to combine them in a way that highlights their inherent qualities. At the risk of sounding like a broken record, roasting is often the best way to concentrate sweetness while also creating a tender mixture that lends itself to a silky puree. This sauce is best used with fish, pork, and chicken.
Yields about 4 cups of sauce
- 4 fennel bulbs
- 6 globe tomatoes Read the rest of this entry »