Sauce is based on what I found earlier this week on Epicurious, and very tasty. Would be good for pasta or pizza; I like the sweet fennel notes that come from both the seeds and the root.
20 crostinis (recipe follows)
1 cup of Tomato Fennel Sauce
Fresh fennel fronds
Assembly: spread about 1 tbsp tomato sauce on crostini. Top with small piece of fennel frond.
1/2 cup olive oil
3 cloves garlic, minced
Baguette or other good-quality crusty bread, cut into 1" x 2" pieces
Salt + Pepper
- Preheat oven to 350F
- In a small bowl, combine olive oil and garlic. Let rest at least 30 minutes
- Lay sliced bread out on cookie sheet.
- Brush bread with infused oil on both sides.
- Season "up" side with salt and pepper
- Bake for 7 minutes, flip pieces, and bake for 8 to 13 minutes more (15-20 minutes total).
Makes about 2 cups
* 1/4 cup olive oil
* 4 garlic cloves, chopped
* 1 cup chopped fresh fennel
* 1 1/4 teaspoons fennel seeds
* 1 28-ounce can Italian tomatoes
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon dried crushed red pepper
* 1/8 teaspoon ground cloves
Heat oil in heavy large saucepan over medium-low heat. Add garlic, fennel and fennel seeds and sauté until tender, about 12 minutes. Add tomatoes with their juices and next 4 ingredients. Simmer until sauce thickens, breaking up tomatoes with back of spoon, about 25 minutes. Blend about 1 cup of sauce in blender til smooth; stir back into sauce. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Rewarm before using.)