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It is clean up time in the garden.  The last of the tomatoes and peppers are ripening on the vine.  We have cleared almost all of our summer crops in favor of space for fall garlic and broccoli and kale.  We left the tomato and pepper plants in hopes that a few more fruits would ripen during this week’s heat wave.

We have been on a serious salsa bender this summer, chopping most of the best tomatoes into a simple lime-laced habañero-powered accompaniment to everything from grilled fish to scrambled eggs.  Our smallest tomatoes are now chilling in the freezer having been transformed into Savory Oven Dried Tomatoes .  Today though,  emboldened by a bulb of fennel gleaned from a surprise source, I squirreled away enough tomatoes to make this delicious basic tomato sauce.

Basic is perhaps not the right word to describe Roasted Tomato Sauce with Fennel, because it suggests that the results may be a bit boring.  Quite to the contrary, this sauce absolutely sings of late summer with intense flavors of tomato and a slight sweetness lent by the roasted fennel.  I make as much of this sauce as I can, multiplying as necessary, and then freeze it in 2 cup portions that are ready to serve with the mood strikes.  Besides the intense and pure fall flavor, I also love this recipe because it calls to cook the sauce in the oven which frees up my time (and stove top) to take on other tasks such as making fig jam, cheering for the Giants, and supervising my children’s creation of a zillion maple leaf imprints. Read the rest of this entry »

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