Roasted Fennel with Tomatoes
Roasted fennel with tomatoes is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 fennel bulbs
- 1 onion
- 1 Garlic clove
- 3 tbsp olive oil
- 1 can peeled tomatoes (large)
- Salt
- Pepper (freshly ground)
- 1 tsp dried thyme
- 5 tbsp ground almond kernels
- 300 g mozzarella
Instructions
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1.
Wash and trim the fennel, setting aside the greens. Halve the bulbs lengthwise and hollow them out, leaving a 1.5 cm rim. Place the halves in a greased baking dish and pre‑bake in a preheated oven at 200°C for 20 minutes.
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2.
Peel and finely chop the onion and garlic. Dice the hollowed fennel flesh and greens, then sauté with onion and garlic in oil; add tomatoes, mash with a potato masher, season with salt and pepper, and simmer until thickened about 15 minutes, stirring in ground almonds.
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3.
Fill the pre‑baked fennel bulbs with the tomato mixture, cube mozzarella and scatter on top, then bake for another 10 minutes until golden.
- 4.
