Roasted tomato and fennel pasta sauce (can also be thinned out as a soup)


For the roasting

1 large fennel bulb sliced

1 large onion sliced

1 large tomato sliced

1 teaspoon olive oil

For the sautéing

1 tablespoon olive oil

2 cloves of garlic crushed

Oregano

1 tin tomatoes

2 tablespoons tomato paste

200ml water

1 vegetable stock cube

Salt

pepper

teaspoon balsamic vinegar

handful of fresh basil leaves

preheat oven to gas mark 7

place the sliced fennel, tomato and onion in an oven proof  dish with the olive oil, toss to coat in the oil and bake for roughly 30 minutes until slightly charred at the onion and fennel edges.

Take out of oven and allow to cool slightly.

In a large saucepan heat the tablespoon of olive oil and add the roasted vegetables sauté for 2 minutes then add the garlic and sauté for a further 1 minute.  Add the oregano and stock cube stirring well.

Add the tomatoes, tomato paste, water and balsamic and simmer for 5-7 minutes.  Season well with salt and pepper.

Pour sauce into a liquidiser with the basil leaves and process until smooth.  Return to the pan and eat either as a soup or use as a sauce with your favourite pasta

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