Gratin of Fennel and Tomato


Serves 8:

Saute 4 cloves finely chopped garlic, 1 cup of chopped onion until lightly brown in olive oil.

Add 6 fennel bulbs halved cored and thinly sliced and cook until not quite soft.

Add 1 large can (28 oz) of fire roasted crushed tomatoes.

Salt and pepper to taste.

Put the vegetable mixture in an oven proof casserole dish.

Toast 1 cup Japanese bread crumbs in a skillet until lightly browned.

Let cool and then add 1/2 cup parmesan cheese and 1/4 cup grated gruyere. Add in mixture of 1 tsp each chopped fresh oregano, basil and parsley.

Top the vegetables with the bread and cheese mixture.

Bake at 400 for 20-25 minutes.

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