FENNEL SEED, CHILI and TOMATO SAUCE. September 16 2014, 0 Comments

Cut the tomatoes in half.Place them on a baking tray and sprinkle with cumin & fennel seeds. Drizzle with olive oil.Bake in the oven until the tomatoes are soft and the skins have blackened slightly.Cool the tomatoes before peeling and chopping.Heat the olive oil in a frying pan and add any remaining fennel or cumin, along with the garlic, onion and chili flakes. Cook for 5 minutes before adding the tomatoes and lower the heat. Allow the flavours to infuse for 10 minutes. Add salt and pepper to taste. This is a wonderful pasta sauce. You can garnish with fresh basil and parmesan cheese.