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Roasted Fennel and Cherry Tomato Sauce

Roasted Fennel in Cherry Tomato Sauce


This recipe features Filippo Berio Delicato Extra Virgin Olive Oil

  • 2 tablespoons Filippo Berio Delicato Extra Virgin Olive Oil
  • 1 large fennel bulb (about 12 ounces), washed, bulb part only thinly sliced into rings
  • 2 pints cherry tomatoes, washed
  • 3 garlic cloves, peeled and cut in half lengthwise
  • 2 teaspoons sugar
1/2 teaspoon salt


Course: Sauces

Prep: Easy

Serves: 1 3/4 Cups

Method: Roasting

  1. Preheat the oven to 350°F.
  2. Brush a 12-inch baking pan with the olive oil. Add all the ingredients to the pan and toss well to coat them in the oil. Put the pan in the oven and bake for 20 to 25 minutes, stirring occasionally, just until the vegetables have softened.
  3. Use the sauce to dress 3/4 pound of spaghetti or short-cut macaroni like ziti or penne. Or use it as a topping for pizza, over baked fish, or as a side dish. However you use it, it is delicious!
  4. Variation: Add a tablespoon of minced capers at the end of the cooking to give the sauce a nice, sweet-and-sour taste. Two tablespoons of fresh thyme is another refreshing variation.
Recipe Provided Chef Mary Ann Esposito
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