Fresh Tomato Sauce With Fennel And Orange Recipes

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

FRESH TOMATO SAUCE

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

FRESH TOMATO SAUCE WITH FENNEL AND ORANGE

Steps:

• Heat 2 tbls. olive oil in a 10" skillet over medium high heat till shimmering.
• Add fennel and cook, stirring occasionally, until softened and browned around the edges, 4-6 minutes.
• Add garlic, fennel seed, saffron(if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds.
• Now stir in the tomatoes and cook till tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
• Remove and discard orange peel. Stir in the orange juice, basil, salt, pepper, and sugar to taste.
• Toss the sauce and the remaining 2 tbls. olive oil with your favorite pasta and serve! Enjoy!

ORANGE FENNEL SALAD

Steps:

• Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
• Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
• For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ARTICHOKE & FENNEL SALAD WITH FRESH WARM TOMATO VINAIGRETTE

Steps:

• Vegetables -- In a large sauce pan add the olive oil and bring to medium heat. Add the vinegar, garlic, shallot and all the tomatoes and saute on medium to medium high heat until the tomatoes begin to fall apart. Bring to low heat and just simmer 15-20 minutes. Add the basil, salt and pepper to taste. The sauce is done.
• Artichokes and Fennel -- Thaw the artichokes and then cut in half. Also cut the fennel, removing the center bulb area and then slice fairly thin. In a large bowl, add both the fennel and artichokes along with the olive oil, lemon juice, lemon zest, salt and pepper and Italian seasoning and toss to coat. Put on a cookie sheet lined with parchment or foil and bake at 425 degrees for about 15-20 minutes until they get soft and slightly golden brown. This can easily be done on the grill as well.
• Plate -- Add the artichokes and fennel to each plate and top with some of the fresh tomato sauce, and garnish with fresh basil and parmesan cheese. ENJOY!

ROASTED TOMATO AND FENNEL SAUCE

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

TOMATO SAUCE WITH GARLIC AND ORANGE

Steps:

• Put the oil in a 10-inch skillet or medium saucepan over medium heat. A minute later, add the garlic and cook, stirring and turning the cloves occasionally, until they are slightly browned, 5 to 10 minutes. Add the tomato and stir, then the remaining ingredients.
• Adjust the heat so the mixture simmers steadily and cook, stirring occasionally, for about 15 minutes, until thick and quite tasty. Remove the orange (and, if you must, the garlic), and serve hot. (The sauce may be covered and refrigerated for up to a couple of days before reheating; add a bit of water if it seems too thick when you reheat.)

LINGUINE AND CLAMS WITH TOMATO-FENNEL SALSA

Steps:

• Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
• Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.