Slow Cooked Fennel Tomato Sauce over Zucchini Noodles
Recipe type: Main, sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
A flavorful, slow cooked tomato sauce made with fennel.
  • 2-4 Tablespoons extra virgin olive oil
  • 2 large fennel bulbs
  • 1 large onion, diced
  • 6 cloves garlic, chopped
  • 2 (28 ounce) cans organic diced or whole tomatoes
  • 2 (4 ounce) cans organic tomato paste
  1. To prepare fennel - cut green stalks from bulb. Cut in half and remove core by cutting a V into each half where the core is. Lay the fennel cut-side down and slice crosswise, then dice. Set aside.
  2. Heat the olive oil in a skillet, or slow cooker if yours is stovetop safe. Add the onion, fennel, and garlic. Season with a little salt. Cook, stirring frequently until the vegetables start to soften. Transfer to a slow cooker, if not already using one, and add the tomatoes and paste.
  3. Cook on LOW heat for 8-10 hours, or HIGH for 5-6 hours. The sauce will be done when the fennel is butter-soft and tender.
  4. Serve over pasta, polenta, rice, zucchini noodles, or quinoa.
-I have a BIG slow cooker, so I make big batches of sauce and freeze half and use the rest throughout the week.
-This sauce would be great in lasagna as well.
-If you're not a fan of fennel, use an extra onion.
Recipe by Cafe Johnsonia at