Roasted Tomato and Fennel Sauce

By Jillh929

Ingredients

• 1 fennel bulb, fronds removed, bulb cored and cut into pieces
• 2 pints grape tomatoes, half of them halved
• 1/4 cup dry white wine
• 3 tablespoons extra-virgin olive oil
• 5 sprigs thyme
• Sugar
• Coarse salt and ground pepper

Details

Servings 4

Preparation

Step 1

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. (To store, refrigerate, up to 1 day.)