Roasted Fennel with Parmesan

Ingredients

• 60 g sun‑dried tomatoes (in oil)
• 2 fresh tomatoes
• 1 small onion
• 2 Garlic cloves
• 50 g black olives (pitted)
• 1 orange
• 3 fennel bulbs
• Salt
• Pepper (freshly ground)
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heat. Drain the sun‑dried tomatoes, reserving the oil. Brush a baking dish with about 1 tbsp of that oil. Finely chop the dried tomatoes. Score the fresh tomatoes, pour boiling water over them, cool briefly, peel, and remove the seeds. Chop the flesh. Peel the onion and garlic and dice as finely as possible. Drain the olives.

2. 2.

   Combine the sun‑dried tomatoes, fresh tomato pieces, onion, garlic, and olives in a bowl. Squeeze the orange to extract its juice, then add 2–3 tbsp of the tomato oil and mix well.

3. 3.

   Wash, trim, and cut each fennel bulb into quarters lengthwise. Arrange them in the baking dish and spread the tomato mixture over the fennel. Season lightly with salt, grind pepper on top, sprinkle grated Parmesan, and bake for 20–25 minutes until golden. Serve hot.