Fennel Baked With Tomatoes and Parmesan

Name: Fennel Baked With Tomatoes and Parmesan
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 heads fennel; 1/2 cup extra-virgin olive oil; 1 clove garlic, minced (green part removed); 2 cups canned Italian tomatoes, chopped, with their juice; Coarse salt and freshly ground pepper to taste; 1/2 cup dry bread crumbs, preferably homemade; 1/2 cup freshly grated Parmesan cheese

By Moira Hodgson

Updated Oct. 12, 2023

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; It's a Good Time for Fresh Young Vegetables

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Ingredients

Yield:4 servings

4heads fennel
½cup extra-virgin olive oil
1clove garlic, minced (green part removed)
2cups canned Italian tomatoes, chopped, with their juice
Coarse salt and freshly ground pepper to taste
½cup dry bread crumbs, preferably homemade
½cup freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees.
Step 2
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.
Step 3
Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
Step 4
Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.