Roasted Fennel and Cherry Tomato Sauce

By bakers_delight85

Adding a Tbsp. of minced capers at the end of the cooking gives a nice sweet and sour taste. Adding two Tbsp. of chopped fresh thyme is also a refreshing variation.

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 large fennel bulb (about 12 ounces), bulb part only, thinly sliced into rings
• 2 pints cherry tomatoes
• 3 garlic cloves, peeled and cut in half lengthwise
• 1/2 tsp. fine sea salt
• 2 tsp. sugar

Preparation

Step 1

Preheat oven to 350 degrees F.
Brush a 12-inch rimmed baking sheet with the olive oil.
Add all the ingredients to the pan and toss well to coat them in the oil.
Bake the vegetables for 20 to 25 minutes, stirring occasionally, just until they have softened.
Use the sauce to dress three-quarters of a pound of spaghetti or short cut macaroni, like ziti or penne. Or use it as a topping for pizza, over baked fish, or serve as a side dish. However you use it, it is delicious!