There is some lovely young summer fennel in the markets at the
moment, so here I have teamed it with it friend’s onion and
tomatoes to make a versatile sauce – I love the slight aniseed flavour of the fennel and pops of salty flavour from the capers.
Tomato, Fennel & Caper Sauce
This is quite a chunky sauce, so I tend to use it as a base sauce, rather than a spoon over the top – but, of course, it’s up to you.
On this occasion, I served it topped with roasted chicken thighs – it is also good with fish and sausages.
2 small fennel bulbs, sliced, reserve any feathery tops for garnishing
1 small red onion, sliced
1 clove garlic, finely chopped
½ tsp dried Italian herbs
500g fresh tomatoes, chopped
1 tbsp capers, drained
sea salt and freshly ground black pepper
1 Place fennel, onion, garlic, herbs and a good drizzle of olive oil in a heavy-based saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until vegetables soften.
2 Add tomatoes and cook, stirring frequently, for 10-15 minutes or until tomatoes break down and form a fragrant sauce and any excess liquid has evaporated. Stir in capers and season to taste with salt and black pepper. Garnish with chopped fennel tops, if desired.
Where did the ingredients for this dish come from:
Fennel, onion, garlic, tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
Italian herbs, capers, sea salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Other recipes using fennel you might like to try: