Sweet Fennel-Marjoram Sauce
A coarse Mediterranean-style vegetable sauce of fennel, tomato and marjoram finished with yogurt.
🍳 Cook: 25 min
Ingredients
| 3 tbsp | 45 ml | olive oil |
| 2 | fennel bulbs, diced (reserve fronds) | |
| 2 | medium ribs celery, including leaves | |
| 1 | medium carrot, diced | |
| 1 | small yellow onion, diced | |
| 3 | cloves garlic, peeled | |
| 397 g | can whole peeled plum tomatoes, drained (liquid reserved) | |
| 2 tbsp | 30 ml | tomato paste |
| 240 ml | vegetable broth | |
| 1 tbsp | 15 ml | fresh marjoram leaves (or 1 tsp dried marjoram) |
| 1/2 tsp | 2.5 ml | salt |
| — | freshly ground pepper, to taste | |
| 120 g | plain yogurt |
Instructions
Speed: Variable. Time: 1 to 1-1/2 minutes. Yield: 5 1/2 cups (1.3 L).
- Sauté the fennel, celery, carrot, onion and garlic in the olive oil for 10 minutes.
- Add the remaining ingredients (except the yogurt) and simmer for 15 minutes.
- Place the mixture in the Vitamix container and secure the 2-part lid. Select VARIABLE, speed #1. Turn the machine ON and quickly increase the speed to #3 or #4. If necessary, use the tamper to press any ingredients into the blades while processing.
- Remove the lid plug, add the yogurt and run for 1 to 1-1/2 minutes. Keep this sauce coarse.
- Return to the sauté pan to finish heating, if necessary.
Note: Use on grilled chicken, seafood, or toss with pasta.