I’m planning on trying trying this from Six Seasons: A New Way With Vegetables, but I 'm using “crema Salvadoreña”.
Also trying “slow roasted tomato sauce”, and “roasted fennel and red onions” from Vegetables Every Day by Jack Bishop.
The fennel will go with my usual “it’s-Tuesday-it-must-be-Pacific Northwest Grilled Salmon” from The New Basics, definitely not a new recipe for me.
It calls for three medium red onions to 1 large ( 1 1/4 lb) fennel bulb, which seems like a lot of onion.
Here are the tomatoes for the sauce before they went in the oven.
and two and a half hours later
The basil was supposed to come later. Oops.
And some of it passed through the mill. I should have had pieces of similar thickness.
It tastes remarkably sweet!
