Recipe type: sauce

Prep time: 10 min

Total time: 40 min

Serves: 3 1/2 cups

Fennel is a celery-like veggie with an interesting licorice, sweet flavor. The entire plant is edible, including the bulb, seeds, stalk and leaves.

Fennel is exceptionally high in fiber. Fiber can act as a small brush as it moves through our digestive system, clearing the colon of toxins that could potentially lead to cancer. Fennel itself is so high in fiber that it can help with the elimination of  these toxins.

Recipe adapted from



1 bulb fennel

1 cup tomatoes, chopped

¼ cup dry white wine or veggie broth

3 tbsp extra virgin olive oil

pinch of sugar

salt and pepper


Preheat oven to 230 degrees C. Remove fronds from the fennel bulb. Core the bulb and chop into small pieces. Toss chopped fennel together with chopped tomatoes, wine, olive oil, sugar, salt and pepper. Mix well. Place in a 9×13 baking dish. Bake, stirring occasionally until fennel softens and tomato juices thicken, about 35-40 minutes.

This sauce is delicious tossed with pasta or spread over toasted baguette slices.


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