Fennel and Kale Tomato Sauce

Fennel Tomato Sauce

Hello friends.  I have survived my first week of intern year orientation!  The week has been surprisingly tiring considering that we have been sitting most of the day.  My first two weeks living in Seattle have been amazing so far.  The weather has been really great (mostly sunny days!).  My mom came to visit and help me build a bunch of furniture and get settled.  We went to Bainbridge Island which has an incredible ice cream shop named Mora Iced Creamery.  My favorite flavor there is dark chocolate mint.  Seattle has tons of local ice cream and I am so excited to try all of them!

Now onto the food.  I first tried a tomato sauce with fennel at a holistic health retreat.  The flavor combination of fennel with tomato is exquisite!  I would give this a try, especially if this is your first experience with fennel.  I have made tomato sauce from scratch (I consider scratch to be starting with plain crushed tomatoes from a can) to put over pasta a few times now and it always amazes me how simple and easy it is!  The kale can easily be left out if you desire.

Make this soon and discover how awesome fennel is!

Fennel and Kale Tomato Sauce

Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 28 ounce can crushed tomatoes
  • 1/4 tsp red pepper flakes (or to taste)
  • 2 tsp balsamic vinegar
  • 2 tsp white sugar
  • 1/4 cup died fennel
  • 3/4 cup basil leaves, torn into pieces
  • 1/2 tsp dried oregano
  • 1-3 cups of chopped kale, spines removed (depending upon how much you love kale)
  • shredded Parmesan cheese
  • optional: cooked Italian sausage, cut into slices
  • salt and black pepper to taste

Directions

Heat the olive oil in a skillet over medium heat.  Cook the onion and garlic in the oil until tender, about 5 minutes.  Add the tomatoes, red pepper flakes, vinegar, sugar, fennel and kale into the onion and garlic mixture.  Mix, bring to a boil, and reduce heat to low.  Simmer until the flavors blend and the kale and fennel are tender — about 45 to 60 minutes.  Stir the basil (and the sausage if you choose) into the sauce.  Season to taste with salt and pepper.

Serve warm over your favorite pasta and sprinkle with some Parmesan cheese.

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