Charred Tomato Sauce with Fennel

Preheat grill to medium-high heat. In two large aluminum roasting pans equally distribute and combine tomatoes, garlic, oregano, onion, carrot and fennel. Drizzle each pan with olive oil. Add salt and pepper. Toss to combine and coat vegetables well.

Place roasting pan directly on the grill. Roast for about 15-20 minutes, stirring occasionally. When vegetables start to caramelize and the edges turn black, remove pans from grill. Let the vegetables cool slightly.

Place grilled tomato mixture in a blender or food processor. Make sure to let steam escape through the feed chute. Add basil and Parmesan cheese. Run on high speed until well combined. Use immediately or chill well then place into freezer safe containers for up to 1 year.

Makes about two 20 ounce servings.