FENNEL BAKED WITH TOMATOES AND PARMESAN

Fennel Baked With Tomatoes and Parmesan image

Provided by Moira Hodgson

Time 25m

Yield 4 servings

Number Of Ingredients 7

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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

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.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams