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Fennel in tomato sauce

Fennel in tomato sauce

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The fennel is cleaned and cut into four. Boil in salted water for 10 minutes.

Separately in a frying pan put the finely chopped onion. When it has hardened, add the fennel drained. Let it cook for a few minutes and then add the broth.

Season with salt and pepper.

Let it simmer until the sauce drops.

Finally we sprinkled chopped parsley.

Serve hot.

Tomato sauce-broth for winter with peel and seeds

What do I like about the recipe for Sos & # 8211 Tomato broth for winter with peel and seeds?

First of all, it's very simple, you don't have to separate the seeds, the peel, anything, you use the tomatoes exactly as they are, adding very few extra ingredients.

Secondly, you don't measure / weigh anything! As much as you have, that's all you do!

Then the fact that you can consume it as such, I drink a bottle when I feel like it, or you can put it in food & # 8211 stew, sarmale, pasta, etc.

This time I made a little, from a kilogram of tomatoes gathered from the garden, which I did not want to let spoil, but in general I make many kilograms of tomatoes and put them in the cellar, for the winter, but I never did pictures so far.


  • tomatoes
  • olive oil
  • salt
  • sugar
  • bay
  • peppercorns

Preparation Sauce & # 8211 Tomato broth for winter with peel and seeds

Wash the tomatoes, dry them and cut them into quarters.

Prepare 2 pots & # 8211 a pot in which you will boil (a higher pot, I use when I have a small amount, a pot of tuci), one in which you will harden the tomatoes (pan).

Put 3 tablespoons of oil in the pan, heat the oil then put enough tomatoes to cover the entire bottom of the pan.

Heat them lightly, just enough to soften and wrinkle the skin a little.

Transfer them to the tall vessel.

Do the same with all the tomatoes, adding another oil each time and tempering the tomatoes one by one, in as many slices as necessary.

Put the pot in which you transferred them to boil, low heat. Let it boil for 5 minutes, then with a vertical blender pass everything! Do not force the blender to burn it, if necessary let it cool slightly and return, mixing the mixture until it is fine and homogeneous.

Add salt to taste (as you usually salt food, plus a little more for storage), sugar (one tablespoon per kilogram of mixture), peppercorns and bay leaves (not many).

The cooking time of the sauce depends on the variety of tomatoes you have.

In fleshy tomatoes the time is shorter, in juicy ones the time increases.

When I used the meaty tomatoes I boiled for about 30-35 minutes, for the juicy ones for more than an hour. Stir occasionally, taking care not to smoke. If you use a potty dish or a dish with a very thick bottom, get rid of this worry.

The composition must be thick, like a sauce.

Transfer it warmly in sterilized bottles or jars, put the lids and put in the preheated oven at 100-120 degrees for 20-25 minutes. Leave to cool in the oven or under a thick blanket.

When I make several portions, I sometimes play with spices, adding to the sauce a little paprika or thyme, cinnamon, basil, depending on my own tastes.

Due to the fact that it is easy to make, I recommend to prepare the sauce / broth in smaller quantities, several times (from 2-3 kg of tomatoes per serving) than to boil it in large pots.

The first time we boil pasta water, about 1 l for every 100 g.

Meanwhile, heat the oil and heat the finely chopped onion and celery, the finely grated carrot until the vegetables are soft. Add a tablespoon of water to prevent them from burning.

Then add the tomato paste, well drained chickpeas, salt, pepper and rosemary. Bring a few more to combine the flavors and the sauce is ready.

Mix the drained pasta well and eat immediately chickpea pasta they are delicious, nutritious and I invite you to try them. Enjoy!

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I missed a radish salad, and as soon as I noticed the white radishes in the vegetable section the other day, I also outlined the radish salad with fennel and cucumbers. It is very healthy, it is not hot at all and it is a combination that will surely not disappoint you if you like radishes.


  • 2 white radishes
  • 3 red radishes
  • ½ fennel
  • 1 pc. cucumber (10-15 cm.)
  • 1 dill connection
  • juice from half a lemon
  • 3 tablespoons olive oil
  • salt and pepper to taste

Peel the white radishes and cut them into slices as thin as possible.

I do the same with the red radishes I peel, the cucumbers fresh and appetizing, then I slice half of the fennel with anise flavor that I use quite often lately.

Finely chop the dill that I add to the bowl and immediately prepare the salad dressing.

In a separate bowl, squeeze the juice from half a lemon, then gradually add 2-3 tablespoons of olive oil, stirring constantly.

Season the emulsion obtained with salt and pepper and then add it over the prepared vegetables.

Mix a few times, then let the bowl cool for a few minutes until the vegetables absorb a little of the lemon flavor of the sour dressing, marinate a little, release their fragrant and healthy juices and become slightly translucent.

I got a wonderful radish salad with fennel and cucumber that can be eaten as such or, depending on preferences, as a side dish to a lot of other dishes.

What ingredients do we use for the fennel au gratin recipe?

  • -2 pieces fennel
  • -olive oil
  • -salt
  • -pepper
  • -parsley
  • -a garlic clove
  • -a tablespoon of butter
  • -4 tablespoons breadcrumbs
  • -2 tablespoons grated cheese

Fenel with Tomato Sauce

Boil the fennel in salted water. When the fulcrum enters it, being a little crispy, we stop boiling and take it out of the water. It doesn't have to be very cooked.

Put the oil in the pan, the carrot, celery and finely chopped onion, cook for 1 minute, add a little water or vegetable soup and continue to boil on the fire. Add the tomato sauce, and let it drop a little.

Meanwhile, cut the fennel into slices and put it in the pan, over the tomato sauce, stir slowly, leave for about 3-4 minutes, then turn off the heat. If the sauce drops too much, add water or vegetable soup, salt if necessary. Add salt if needed.

Put the fennel in a form, sprinkle with grated Parmesan cheese (cheese) and bake for 10-15 minutes.
If we want, we can add 1/2 glass of white wine when we heat the celery, carrot and onion. After the wine has evaporated, add the tomato sauce.

A surprising ingredient is an unparalleled source of vitamin C! What is it about?

It has been on the market for several years, labeled & ldquofennel & rdquo after its English name, and many do not dare to try it because they do not find a place in traditional cuisine. However, fennel is extremely healthy!

If you need reasons to use fennel, in addition to the special taste, we tell you that it is an unbeatable source of vitamin C, vitamin A, antioxidants, potassium and fiber.

The favorite of Italians

Fennel is very popular in Italian cuisine because it has been cultivated in the peninsula since the 17th century. It is a plant related to parsley, carrot and dill and has been used as an ingredient in recipes and the medicinal plant for hundreds of years.

Fresh fennel looks like a happy cross between a variety of cabbage with celery and dill. The base has the shape of a white-green bulb, which can unfold into leaves like a cabbage. The green stems are similar to those of celery, and the leaves are similar to dill. It has a pungent taste that has nothing to do with the vegetables and greens listed above. They are rather exotic flavors.

Theoretically, the whole plant is edible. Practically few people use green stems that they consider too strong and fibrous to be eaten. The small leaves are chopped and used in salads, dressings and sauces in which they add a citrus aroma.

The bulb is good and raw, and cooked. The base and the first leaves are removed, and the rest of the bulb is chopped or sliced. You can use it raw in salads, soups or sandwiches and cooked in sauces, garnishes or fish fillings.

The seeds have an anise-like aroma and are used in their natural state or lightly fried.

Taste fennel in all its forms

The fennel bulb has a crunchy texture and a taste reminiscent of licorice. In the cooked version, it adds a natural sweetness to the dishes.

  • Because it has a strong and pungent taste, fennel goes well with fatty ingredients. Try it in a salad next to avocado and tomatoes, with a lemon vinaigrette.
  • Fennel jam increases as it is cooked. Try it in a sauce with sour cream, garlic and onion to put over the baked potatoes.
  • Try to cut the bulb sheet by sheet. Use these crunchy bases for some appetizers. Put them topping prosciutto or smoked salmon, a little pepper and cream cheese.
  • Cut a few fennel bulbs in four. Stop it with wine, olive oil and add a few cloves of crushed garlic. Bake the fennel (covered with foil) in the oven and serve with grated Parmesan cheese.
  • Mix finely chopped fennel with lemon juice, olive oil, salt and pepper for a simple vinaigrette or chicken marinade. Mix finely chopped fennel with onion, garlic and sour cream for a delicious filling to use in an en-papillote cooked perch.


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Pasta with mussels in tomato sauce with fennel and spinach

And I could go on: carrots, garlic, sugar, cheddar and that's about it. Plus the much desired parsley. Don't ignore it, because it's not put there because it looks good in pictures. Help build the flavors in this bowl of pasta with mussels. It's a perfect combination of a fisherman's peasant stew and the butter-drenched pasta of his Italian consort. I'm not very good at writing or building metaphors, but you gourmets think you know where I'm going.

Why am I so excited about this recipe? Well, Marius doesn't like pasta at all. I could even say it's this understatement, he almost hates them. But I ate this bowl two (TWO!) Days in a row!

I recommend you to use barley pasta, which are ordinary pasta that takes the shape of a grain of rice. It's more important than you think. You can find them at Mega Image, their 365 brand at a more than affordable price. I think it's somewhere at 3 lei. If you can't find it, look for similar super small pasta.

I haven't used fennel in tomato sauce before but oh boy! how surprised I was. I'm not a big fan of the strong anise flavor. And the bean has that flavor. But half a teaspoon is absolutely wonderful!

I love pasta and I would eat it with pleasure every day, so I experienced enough sauces and combinations. Of all the tried ones, I return to this tomato sauce for pasta. It has few and cheap ingredients, but it comes out exceptionally aromatic and pleasant. So I return to him, as to a first great love. According to my taste, few dishes can induce such a feeling of well-being, on holiday, as this tomato sauce with southern flavors.

Well, in a few hours I'll say goodbye to the truth. Not definitely, no! But I'm really going on a (well-deserved, I'd say) vacation on the enchanted shore of the Mediterranean, so we won't see each other for a while. And what other dish could have introduced me to the holiday season better than some simple pasta served with this wonderful tomato sauce?

With this recipe, I say goodbye and I'll tell you soon. I am convinced that if you try my recipe for tomato sauce for pasta, you will love it as much as I do.

Ingredients tomato sauce for pasta

  • 1 can of peeled tomatoes, whole
  • 5-6 large cloves of garlic
  • 3-4 branches of basil or 1 tablespoon of dried basil
  • 40 ml. of extra virgin olive oil and pepper

Method of preparation

How do we adapt the recipe with fresh tomatoes?

The same recipe can be prepared with fresh tomatoes. For this, you need about 2 kilograms of fleshy tomatoes. Proceed as I explained in the recipe for tomatoes in broth & # 8211 click here. Then continue as described below.

About the ingredients

The ingredients for this sauce are ridiculously few and within reach of anyone. Do not be afraid of the large amount of garlic, it being delicately cooked will develop a subtle and sweet aroma, in no case will it be very strong in the finished dish. I used a can of tomatoes from SunFood, but it can be used by any brand you trust.

1. Pour the olive oil into a cold pan. Before turning on the heat, add the peeled garlic cloves to the cold oil (at room temperature). Turn on the heat and set to minimum. Saute the garlic over low heat until it begins to release its flavor and turns slightly golden on both sides. This will take 2-3 minutes. Immediately, add the entire contents of a can of peeled tomatoes in broth and the washed and drained basil, along with the stem. If necessary, add 3-4 tablespoons of water. It usually takes.

2. Chop the tomatoes directly in the pan, with a fork or spoon. Continue cooking over low heat until the garlic is soft and creamy and can be easily crushed with a fork. In total it will take a maximum of 10 minutes. If you want a sauce with larger pieces, just crush the garlic with a fork and chop the tomatoes a little more, remove the stems and basil leaves and it's ready. If you want a fine sauce, after removing the basil toppings, pass everything with the hand blender. I usually leave a few leaves. I don't leave too much, because it influences the color of the sauce and not for the better.

3. Add the sauce to a short boil and season to taste with salt and pepper. The sauce is ready, ready to taste cooked al dente pasta or to be stored in the refrigerator.

Serving and storage

If you want to keep it, pour the hot sauce into jars that you close with lids that close tightly. Cool them slowly, wrapped in many layers of textiles or in the oven. The sterilized sauce in jars can be kept for the winter in the pantry. When serving, just heat it in the pan, add the pasta and a little of the water in which they boiled, grated Parmesan cheese and refresh everything with fresh basil.

Pan-fried vegetables with tomato sauce

  • 1 carrot
  • 1/2 root of parsnip
  • 1/2 parsley root
  • 1 small celery root
  • 1 thread leek
  • 1 red pepper, red
  • 5 cloves garlic
  • 200 gr tomato paste
  • 100 ml water
  • pepper
  • thyme
  • oregano
  • 2 was dafin
  • paprika
  • salt
  • 50 ml olive oil
  • green parsley

Preparation time: 40 minutes

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