Fennel Tomato Casserole with Olives and Orange Zest

Ingredients

• 4 bulbs fennel
• 3 cloves garlic
• 50 g breadcrumbs
• 1 tsp fennel seeds
• 1 tbsp Tomato Paste
• 250 g diced tomatoes (canned)
• 1 tsp chopped thyme
• 1 tsp chopped oregano
• juice and zest of half an organic orange
• 3 tbsp olive oil
• 50 g green olives (chopped)
• Salt
• ground pepper

Instructions

1. 1.

   Blanch whole fennel in boiling salted water for about 2 minutes. Shock, then cut into wedges. Remove any tough core if desired. Layer in a baking dish.

2. 2.

   Peel and finely chop garlic. Sauté in 1 tbsp hot oil with herbs. Briefly add tomato paste, then tomatoes, orange juice, and olives. Simmer for about 10 minutes. Season with lemon juice, salt, and pepper. Pour over the fennel and bake in a preheated oven at 180°C for about 20 minutes.

3. 3.

   Meanwhile, toast breadcrumbs in remaining olive oil until golden brown. Sprinkle over the gratin and serve garnished with zest.