"The belly rules the mind."--Spanish Proverb

Tomato & Fennel Sauce Recipe

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This recipe for Tomato & Fennel Sauce, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrew and Anna Rockne
Added: Wednesday, April 16, 2008


cup tomatoes, diced
cup white wine
3 tablespoons chicken broth
2 teaspoons cumin
2 teaspoons fresh garlic, minced
2 teaspoons shallot, minced
2 teaspoons whole fennel
1 teaspoon rosemary
4 tablespoons butter
1 teaspoon kosher salt
1 teaspoon black pepper

In a small sauce pan over medium heat melt 1 tablespoon butter until butter begins to brown. Add garlic, shallots, cumin, fennel, rosemary, salt, butter and tomatoes. Allow to cook until tomatoes are soft, stirring often. Add white wine and reduce heat to low. Simmer for 15 minutes. Remove from heat and allow cooling for 20 minutes. Add tomato mixture to a food processor or blender and puree on high speed for 2 minutes or until sauce becomes evenly smooth. Return sauce to sauce pan over medium heat, whisking consistently. Ounce sauce returns to temperature, slow whisk in 1 teaspoon of butter at a time, until butter is completely melted and the sauce become velvety smooth.




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