Roasted Fennel Tomato Sauce

Elevate your pasta night with this irresistible Roasted Fennel Tomato Sauce, a hearty and flavorful twist on traditional tomato-based sauces. Perfectly roasted fennel bulbs, Roma tomatoes, and whole garlic cloves are caramelized in the oven, bringing out their natural sweetness and depth. Blended with fresh basil, velvety tomato paste, and a splash of broth, this sauce achieves a rich, silky texture that’s bursting with Mediterranean-inspired goodness. Whether served over pasta, spooned onto pizza, or used as a dipping sauce, this recipe offers a delightful balance of roasted, tangy, and herby notes. Easy to make and naturally vegan, this homemade sauce is a must-try for those craving authentic and wholesome flavors.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Fennel bulb
• 8 medium Roma tomatoes
• 4 large Garlic cloves
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 10 leaves Fresh basil leaves
• 2 tablespoons Tomato paste
• 0.5 cup Vegetable or chicken broth
• 0.5 teaspoon Sugar (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Trim the fennel bulbs by removing the stalks and fronds, then slice each bulb into wedges about 1 inch thick.

Step 3

Cut the Roma tomatoes in half lengthwise.

Step 4

Peel the garlic cloves and leave them whole.

Step 5

On a large baking sheet, toss the fennel wedges, tomato halves (cut side up), and garlic cloves with 2 tablespoons of olive oil, salt, and black pepper.

Step 6

Roast in the preheated oven for 35-40 minutes, or until the fennel is tender and slightly caramelized, and the tomatoes have softened and started to release their juices.

Step 7

Remove the baking sheet from the oven and let the roasted vegetables cool slightly.

Step 8

Transfer the roasted fennel, tomatoes, garlic, and any juices from the baking sheet to a blender or food processor.

Step 9

Add the fresh basil leaves, tomato paste, and vegetable or chicken broth to the blender.

Step 10

Blend the mixture until smooth. Taste and adjust seasoning with additional salt, pepper, or sugar, if needed.

Step 11

In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 12

Pour the blended sauce into the skillet and bring it to a simmer. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.

Step 13

Serve the Roasted Fennel Tomato Sauce over pasta, as a pizza base, or as a dipping sauce. Enjoy!

Nutrition Facts

Serving size	1365.7 grams (1365.7g)

Amount per serving	% Daily Value*
Calories	740

Total Fat 44.80g	57%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 5.10g
Cholesterol 0mg	0%
Sodium 3171mg	138%
Total Carbohydrate 82.10g	30%
Dietary Fiber 28.20g	101%
Total Sugars 43.30g
Protein 15.50g	31%

Vitamin D 0IU	0%
Calcium 433mg	33%
Iron 8mg	47%
Potassium 4308mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 7.8%

Carbs: 41.4%