Tomato Fennel Sauce Bialik College Kitchen Garden Program
Ingredients: 4 tablespoons olive oil 1 cup fennel, finely chopped ½ onion, finely chopped 1 garlic clove, finely chopped 1 tablespoon honey 2 cups crushed tomato 1 tablespoon mint, chopped parmesan cheese, grated
Equipment: chopping board knife saucepan wooden spoon metric measuring cups/spoons
Method: 1. Heat olive oil over a medium heat in a pan. Add onion and fennel and sauté for 4-‐5 minutes until translucent. 2. Season with salt and turn down heat and continue cooking, adding the garlic and sauté foe another minute or two. 3. Add crushed tomatoes, honey and mint and mix well. 4. Gently simmer for 30 minutes. 5. Puree the sauce if you are serving it with long pasta. Disregard if using short pasta.