Fennel and Tomato Bake

Fennel bulb’s potent aniseed taste mellows down when cooked. This vegetable is a great match to baked tomatoes, raspberry vinegar and honey.

Serves 4

4 Large Fennel Bulbs, trimmed, split down the middle and washed well
1Tbsp Olive Oil
4 Large Beefsteak Tomatoes, skinned, de-seeded and chopped
1Tbsp Honey
1 Tbsp Raspberry Vinegar
4 Basil Leaves, chopped
Sea Salt and Freshly Ground Pepper

Bring a large pan of salted water to a boil the fennel for 20 minutes.

Refresh the fennel in cold water, then lay in a shallow earthenware baking dish.Brush with olive oil. Scatter the tomatoes over the fennel.

Mix together the honey and vinegar and drizzle over the dish. Sprinkle with basil, salt and pepper. Place the dish in a preheated oven at 400 degree F (200 degree C) and bake for 15 minutes, so that the tomatoes cook to a rich sauce over the fennel. Serve right away.

Cook’s note:
This dish makes an excellent light meal, or pairs wonderfully with roasted chicken or grilled fish such as sea bass or halibut. —Sylvie Ryan, Boise Co-op Culinary Educator


~