in Recipes

Fennel and tomato ragout

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Ingredients for 4 servings:

  • 1 onion(s), finely chopped
  • 2 bulbs of fennel
  • 2 tbsp tomato paste
  • ½ jar white wine
  • 4 tomatoes, cut into small pieces (or 1 can of tomatoes)
  • some vegetable broth
  • salt and pepper
  • Sugar
  • possibly balsamic vinegar
  • possibly garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion and garlic (optional) in a little olive oil until golden brown. Cut the fennel into bite-sized pieces and add it. Add the tomato paste and sauté briefly. Deglaze with white wine and stock. Add the tomatoes, season with salt, pepper, and sugar (careful, it will reduce further), and simmer until the fennel is nice and soft. Add a little vegetable stock if desired, season to taste, and you’re done!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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