roasted fennel with warm tomato dressing

April 25, 2011

We were at our farm this weekend to check in on our 3000 bulbs of garlic planted in the fall!! (Looking fabulous!) When the weather got crappy and we lost our enthusiasm for weeding, my mom and I started to riffle through old Martha Stewart Magazines over a cup of masala chai with ginger. Some of the old Martha Stewart mags are actually really good I must admit. I found the recipe in the “healthy living” section for this roasted fennel with warm tomato dressing. It rocked. So I bring you Martha Stewart via v:gourmet.

2 tsps olive oil

10 ounces cherry tomatoes

3 garlic cloves, crushed

2/3 cup dry red wine

1/4 cup balsamic vinegar

1 tbsp sugar

1/4 tsp salt

1 tsp red wine vinegar

Heat oil in a medium skillet on medium heat. Add tomatoes and cook, swirling pan often, until skins are blistered, about 5 minutes.

Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red wine vinegar, and cook until mixture reduces further. Serve over roasted fennel or other vegetables to “turn plain vegetables into satiating sides.” Gotta love Martha.

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