Hello, everyone! We’re cooking up a Thanksgiving-friendly tomato and fennel gratin this week.
This colorful dish is a happy counterpoint to the potato-heavy dishes that frequently crowd a holiday table. Fennel caramelizes like a dream, and the tomatoes add the perfect touch of acid.
Tomato Fennel au Gratin
Serves 4-5 people
2 tbs olive oil
2 cloves garlic, minced
1 small yellow onion, diced
2 fennel bulbs, stalks trimmed, halved, cored, and cut into 1/4 inch slices
pinch of herbes de provence
1 14 oz. can diced tomatoes, drained
1/2 cup breadcrumbs
1/2 cup parmesan cheese
zest of one lemon
salt and pepper
Preheat oven to 400 degrees
Heat olive oil in a sauté pan over medium heat.
Add garlic, onions, and herbes de provence and cook, stirring, till soft (4-5 minutes)
Add fennel and continue to cook, stirring frequently, for around 5 minutes
Add tomatoes and season with a pinch of salt and pepper
Lower the heat and cook for another 5 minutes
Transfer to a gratin dish and set aside
In a medium bowl, combine breadcrumbs, lemon zest, and parmesan cheese
Sprinkle evenly over the fennel mixture
Bake in the oven for 20 minutes