Tomato and fennel ragout
Check out that steak next to the tomato fennel ragout. This is a rare sighting in the house o’ Branny.
When you’ve got a side dish as flavorful and bright as this tomato sauce, no amount of steak could impress the Omnivore. Yeah, the steak was good, but the ragout was where it’s at! The original recipe called for the inclusion of white beans, which I’m sure is very nice, but since I was serving this alongside a protein I omitted it.
I love fennel raw and cooked but my husband prefers it cooked. With quality canned tomatoes and a healthy dose of parsley, this side dish earned the right to be scooted to the middle of the dish and served as the main event.
Tomato and Fennel Ragout (adapted from Vegetarian Times, March 2012)
1/4 cup chopped, oil packed sun-dried tomatoes
3 Tbsp. tomato paste
1 large fennel bulb, cut into 16 wedges
2 medium carrots, diced (2 cups)
1 large onion, chopped (2 cups)
3 cloves garlic, minced
1 28-oz. can diced fire-roasted tomatoes
- Stir tomato paste and sundried tomatoes together and set aside.
- Coat Dutch oven with olive oil and heat over medium-high heat.
- Add fennel, then top with carrots and onion, and cook 5 minutes without stirring. Stir and sauté 5 minutes more.
- Stir in garlic and cook 30 seconds.
- Stir in fire-roasted tomatoes and sun-dried tomato mixture.
- Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Serve over pasta (this recipe makes enough sauce for 1 pound of pasta).
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8