Recipes

Roasted fennel and tomatoes with garlic

4- as a side dish

  • 2 bulbs fennel
  • 2 tomatoes (preferably from sunburst farm)
  • 2 shoots of garlic scapes
  • 1 TBS fresh parsley
  • ¼ cup Extra virgin olive oil
  • Salt and pepper
  • 1 large sheet of aluminum foil or small deep casserole dish

Cut tops off the fennel. If using foil, make a leak proof “boat”. Place fennel, salt and pepper in the dish, coat with ½ the olive oil. Wrap fennel well, place in preheated 225 degree oven. Roast slowly for 2 hours , until soft and aromatic, remove and cool.
Meanwhile, dice tomato, cut garlic scapes in small pieces. Place in bowl, toss with olive oil, chop cooled fennel and toss with tomato mixture, adjust seasoning with salt and pepper. Can be made a few hours ahead of time. Fennel can be roasted a day ahead.
Serve with grilled fish, chicken or top your favorite salad.

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