Fennel Tomato Skillet

Ingredients

• 4 bulbs fennel
• 2 red onions
• 1 clove garlic
• 4 tomatoes
• 1 tbsp Olive Oil
• 2 tsp thyme leaves
• 2 tbsp chopped parsley
• 1 pinch saffron powder
• 2 tbsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Wash the fennel, trim the greens and set aside. Halve the bulbs and slice into strips. Peel and quarter the onion. Heat oil in a pan over low heat, sauté the fennel for a few minutes, add the onion and brown everything for 5 minutes. Peel the garlic and squeeze it in.

2. 2.

   Wash the tomatoes; quarter half of them and finely dice the other half. Add to the pan with the remaining thyme, parsley, and some chopped fennel greens. Cover and simmer for about 5 minutes. Season with salt, pepper, saffron, and lemon juice. Sprinkle the tomato quarters over the mixture, warm briefly, then garnish with fennel greens and leftover thyme.