Pic of Grilled fennel with tomato sauce

Grilled fennel with tomato sauce

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Grilled fennel with tomato sauce

Side Serves 4 1h 20 min
This succulent vegetarian recipe is great served with black olives, or as a side to white fish or lamb. Cooked fennel loses its slight astringency and becomes sweetly aniseed.


  • 2 fennel bulbs
  • olive oil
  • 4 garlic cloves, finely chopped
  • 450g good, ripe tomatoes, skinned, deseeded and chopped
  • 1 tsp sugar
  • chilli, finely chopped
  • mint, finely chopped
  • lemon juice
  • salt and pepper


Prep time: 10 min
Cooking time: 1h 10 min
  • Step 1

    Slice fennel bulbs lengthways, brush with a little olive oil and cook on a ridged grill pan until charred and tender.
  • Step 2

    Meanwhile, heat the 2 tablespoons of olive oil in a heavy-based pan, add the garlic and cook gently for a few minutes, until softened but not coloured.
  • Step 3

    Stir in the tomatoes and sugar and raise the heat until the tomatoes are simmering. Lower the heat again and cook gently for about 1 hour, until reduced and thickened. Season well.
  • Step 4

    Mix the sauce with the grilled fennel and dress with finely chopped chilli and mint, plus some oil and lemon.

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