Fennel Tomato And Garlic Gratin Recipes

SAUTéED FENNEL WITH GARLIC RECIPE

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the fennel and garlic, and cook, turning as needed, until golden brown, 8 to 10 minutes.
• Add the tomato juice, salt and pepper, and cook, covered, over medium low until tender, 10 to 15 minutes. Stir in the fennel fronds and lemon juice, then check the seasoning and serve.

FENNEL & TOMATO GRATIN

Steps:

• Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
• While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

FENNEL, TOMATO AND GARLIC GRATIN

Steps:

• Preheat oven to 200c/400f/gas mark 6.
• Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
• Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
• Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
• Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened.
• Season the mixture well and spread in a greased gratin dish.
• Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs.
• Bake until golden brown and crisp.