Tomato and Fennel Casserole

Ingredients

Submitted by Jean-Pierre.

Ingredients for 4-6
 
4 large fennel bulbs
 
1 onion

2 cloves garlic
 
3 fresh tomatoes or 1 small can chopped or whole tomato in juice can (avoid brands which add tomato paste)
 
Chopped basil and parsley

Olive oil
 

Directions

Clean and slice the fennel bulbs. Chop the onion and the garlic.

Fry the fennel, onion and garlic gently in olive oil for 10 min: do not brown.
 
Add the chopped tomatoes: you can peel and deseed them if you prefer, but it is not essential.
 
Add a little wine, chicken or vegetable stock (or water) if its not liquid enough.
 
Cook for 20-30 mins till tender. Sprinkle with the chopped basil and parsley.
 
Serve with pasta or grilled meat or just on its own with crusty bread.