TOMATOES IN CHILE-FENNEL OIL
Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.
Provided by Alison Roman
Yield 8 Servings
Number Of Ingredients 6
Steps:
- Cook oil, red pepper flakes, and fennel seeds in a small saucepan over medium-low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes. Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20-30 minutes. Let cool.
- Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. Season with more vinegar if desired and sprinkle with salt.
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
TOMATO AND FENNEL-SEED PICKLE
Though mango and lime pickles are easy to find on the shelves of Indian grocery stores, home cooks in India pickle all varieties of fruits and vegetables, including tomato. India's pickle queen, Usha Prabakaran, documented this tomato pickle, flavored with a generous amount of fennel seeds. It's capable of adding flavor and heat to breakfast, lunch or dinner. Asafoetida has a pungent smell out of the jar, but mellows as it cooks and gives the pickle its personality - don't skip it!
Provided by Tejal Rao
Categories easy, quick, condiments, pickles, side dish
Time 15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a large saucepan, heat 1 tablespoon peanut oil over medium. When the oil is hot, add the fennel seeds and asafoetida and lightly toast, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Remove and grind into a powder using a food processor or mortar and pestle.
- In the same pan over medium heat, add another tablespoon of peanut oil and the mustard seeds and give them a minute to crackle and pop. Add the tomatoes and stir-fry for a few minutes until tomatoes begin to soften, then scrape out into a bowl.
- Heat another tablespoon of oil in the same pan; pour in the tamarind juice and bring to a boil. Let it simmer until it thickens, about 2 minutes, then stir in the tomato, toasted seed mixture, chile powder, turmeric, salt, vinegar and remaining peanut oil. Continue cooking for a few minutes until the mixture becomes jamlike and the oil separates.
- Transfer mixture to a jar and cool completely. Once cool, the pickle is ready to eat, and lasts for three months in the fridge. Serve a spoonful alongside rice and yogurt, flatbread, vegetables or any other foods.
OVEN-DRIED TOMATOES WITH FENNEL
Provided by Food Network
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.;
TOMATOES IN CHILE-FENNEL OIL
Steps:
- Cook oil, red pepper flakes and fennel seeds in a small saucepan over medium-low heat, stirring occasionally, until oil around spices in sizzling, about 5 minutes. Reduce heat to low and continue to cook 20-30 minutes. Let cool. Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. Season with more vinegar and add salt as desired.
FENNEL WITH PROVENCAL TOMATO
While preparing to cook my fennel in solely a little olive oil, I stumbled across 4 sad tomatoes in the fridge last night that wanted to be used up as well as 300ml vegetable juice. I altered what I had planned to cook, and this is what turned out (nicely, in my opinion).
Provided by schokomuffin
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and cut up all your vegetables first.
- Heat up the olive oil in the pan, and slowly start adding in the pieces of fennel. When they have cooked for a while and taken up the aroma of the olive oil, pour in the vegetable juice, cook on high (or at least that is what I did, because I wanted to get rid of the liquid and make the sauce thicken).
- After about 10 to 15 minutes, add in the tomatoes. After another 5 minutes, add salt, pepper and garlic to taste (you could also put in fresh garlic, but I didn't have any -- or leave it out).
- I left the fennel cooking until firstly, the liquid had reduced nicely and secondly, the fennel was cooked through. I think it took about 3o minutes. But it doesn't have to be that long because you can eat all the ingredients raw anyway!
- Sprinkle with Herbes de Provence, server aussitôt (serve away).
- As a main dish, I guess you could serve it with rice or noodles or potatoes -- I just ate it like that. As a side dish, it could accompany fish or chicken or anything that rocks your boat. Is still very nice the second day, reheated or cold. And low in fat.
Nutrition Facts : Calories 209.9, Fat 7.9, SaturatedFat 1.1, Sodium 542.9, Carbohydrate 34.6, Fiber 11.6, Sugar 11.8, Protein 6.2
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- Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. Season with more vinegar if desired and sprinkle with salt.
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