Pečená omáčka z rajčat a fenyklu
Tato omáčka je lahodné s těstovinami a hrstkou parmazánu. Můžete také lžíci na plátky opečené bagety a sloužit jako crostini.
Zdroj: Každodenní výživa, listopad 2009
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27.04.2023 @ 06:37
This sauce is delicious with pasta and a handful of Parmesan. You can also spoon it onto slices of toasted baguette and serve as crostini. Source: Everyday Nutrition, November 2009 45 minutes 10 minutes Makes 3 1/2 cups Ingredients 1 fennel bulb, trimmed, cored, and cut into pieces 2 pints grape tomatoes, half of them halved 1/4 cup dry white wine 3 tablespoons extra-virgin olive oil 5 sprigs thyme Sugar Coarse salt and freshly ground pepper Instructions 1. Preheat the oven to 450 degrees. In a 9-by-13-inch baking dish, toss together the fennel, tomatoes, wine, oil, thyme, and a pinch of sugar. Season with salt and pepper. Roast, tossing occasionally, until the fennel is tender and the juices have thickened, 35 to 40 minutes.