Fennel With Tomatoes Recipes

TOMATO AND FENNEL SALAD

Steps:

• Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

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, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to 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.

FENNEL WITH TOMATOES

Steps:

• Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
• Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
• Meanwhile, mince garlic and add to fennel.
• When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
• Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.

FENNEL BAKED WITH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 375 degrees.
• Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
• Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
• Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

TOMATO AND FENNEL CASSEROLE

Steps:

• Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
• Add jalapeno, garlic and celery and cook until tender.
• Add tomatoes and season with chicken broth concentrate and salt and pepper.
• Cover and simmer 30 minutes.
• Remove from heat and stir in 2% cheese and half of the breadcrumbs.
• Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
• You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.

BRAISED FENNEL WITH TOMATOES & THYME

Steps:

• Cut fennel long ways into 1 cms thick slices.
• Place slices in heavy based fry pan.
• Arrange tomato slices on top.
• Scatter over thyme sprigs, season with salt and pepper.
• Pour over chicken stock and bring to boil.
• Cover with lid or seal with foil.
• Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
• Remove pan from heat, remove lid or foil, sprinkle with cheese.
• Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

PASTA WITH ROASTED FENNEL AND TOMATOES

Steps:

• Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
• Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
• Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.

ROASTED TOMATO AND FENNEL SAUCE

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

FENNEL, ROASTED TOMATO, AND BASIL RELISH

Steps:

• Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
• In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.

OLIVE OIL ROASTED TOMATOES AND FENNEL WITH WHITE BEANS

Steps:

• Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
• Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
• Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.