Fennel Tomato Gratin with Melted Cheese

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 1 tbsp White Wine Vinegar
• 600 g canned diced tomatoes
• 1 tsp Dried oregano
• 0.5 tsp honey
• a splash lemon juice
• Salt
• Pepper
• 4 fennel bulbs
• 120 g Parmesan (1 block)
• 2 tbsp whole grain breadcrumbs

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Heat 1 tbsp oil in a pot over medium heat, sauté the onion and garlic until translucent. Deglaze with vegetable broth and vinegar, then add the tomatoes. Simmer for about 10 minutes. Add oregano and season with honey, lemon juice, salt, and pepper.

2. 2.

   Wash, trim, quarter the fennel bulbs, remove the tough core, and slice the quarters into strips. Season with salt and pepper. Chop a bit of fennel fronds for garnish.

3. 3.

   Grate the Parmesan. Layer alternating slices of fennel and tomato sauce in a baking dish, sprinkling Parmesan between layers. Top with a final layer of tomatoes, Parmesan, and breadcrumbs, then drizzle with remaining oil. Bake in a preheated oven at 200 °C (180 °C fan) for about 35 minutes until golden brown.

4. 4.

   Serve sprinkled with fennel fronds.