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Gratin Of Fennel And Tomato

Holiday.Cook's picture
Ingredients
  Dried bread crumbs 3⁄4 Cup (12 tbs)
  Olive oil 5 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Yellow onion 12 Ounce, halved, and cut into 1/4-inch slices (1 Large Sized)
  Fennel bulbs 6 , trimmed of stalks, halved, cored and cut into 1/4 inch slices
  Canned diced tomatoes 28 Ounce (Drained)
  Salt 1 Teaspoon
  Ground pepper To Taste
  Grated parmesan cheese 3 Ounce (3/4 Cup)
  Lemon zest 1 Teaspoon, minced
Directions

In an 8-inch skillet over medium-high heat, toast the bread crumbs, stirring constantly, until golden brown, about 2 minutes.
Set aside to cool.
In a 12-inch saute pan, heat the oil over medium heat, and swirl to coat the pan.
Saute the garlic and onion until soft, but not brown, about 3 minutes.
Add the fennel and continue sauteing, stirring frequently, until the fennel has softened and is beginning to brown, about 5 minutes.
Add the tomatoes, salt, and season with pepper to taste.
Lower the heat to medium-low and cook, stirring frequently, for 5 minutes longer.
Transfer to a shallow oven-to-table casserole or gratin dish.
Preheat the oven to 425°F.
In a medium bowl, combine the bread crumbs; Parmesan, and lemon zest.
Sprinkle evenly over the fennel mixture. (The gratin can be made up to this point 6 to 8 hours ahead.
Cover, and set aside at room temperature.) Bake the gratin until heated through and the topping is crisp, about 20 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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