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Tomato & Fennel Sauce

Tomato and fennel marinara sauce vegetarian recipe 


A spin on a classic tomato marinara sauce, with a punch of fennel and an extra hit of veg for your five-a-day (or ten if you ask us!).


Serves 4

Cooking time: 40 minutes plus 5 minutes prep



1 fennel, sliced

1 onion, sliced

2 large carrots, chopped

4 garlic cloves, peeled and chopped

½ red chilli

1 tsp fennel seeds

400g chopped tomatoes, fresh or tinned

1 tbsp olive oil

A drizzle of honey

Salt and pepper




  1. Heat the olive oil in a deep saucepan and add the onion, carrot and fennel. Fry for 4-5 minutes until softened then add the garlic, chilli, and fennel seeds.
  2. Cook for 5 minutes more until tender before tipping in the chopped tomatoes, honey and seasoning.
  3. Simmer for at least 25 minutes until thick, juicy and the veg is soft. Use a handheld blender or food processor to roughly blitz the sauce.
  4. Add a little stock or water if the sauce is too thick. Serve over our pork and chilli meatballs and courgetti or pasta.


Vine Tomatoes
  • Organic
Dried Garlic 2 Bulbs
  • Organic
Onions 500g
  • From Great Britain
  • Organic
Carrots 1kg
  • From Great Britain
  • Organic

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Eversfield Organic

Bratton Clovelly
EX20 4LB

01837 871400

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Food and Drink Devon
Soil Association
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GT Organic Beef Sirloin Steak award - 2014
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