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1
Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half lengthwise.
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2
Mix in a bowl with sugar and salt.
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3
Place on a sheet pan cut-side up and bake for 2 1/2 hours.
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4
Turn oven off and leave tomatoes inside overnight.
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5
The next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to 7 more hours, depending on size.
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6
The tomatoes should be shriveled, but not at all crispy.
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7
Remove from oven, let cool, and then cut into julienne strips.
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8
Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours.
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9
Cloves should be very soft.
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10
Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally.
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11
Julienne one large head of fennel, toss with 1 tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for 2 hours.
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12
Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft.
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13
Puree in a blender.
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14
Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid.
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15
Discard solids.
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16
Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside.
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17
Heat remaining oil in a skillet, add slivered garlic and stir until golden brown.
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18
Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry).
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19
Add fennel juice and reduce by half.
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20
Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh).
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21
Stir in pasta.
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22
Serve in shallow bowls and garnish with shaved Parmesan cheese.
