Name: Fennel & tomato gratin
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp olive oil; 4 heads of fennel trimmed (fronds kept) and cut into thin wedges; 2 garlic cloves chopped; 400g can chopped tomato; 85g white bread; 50g parmesan grated; handful fennel fronds; zest 1 lemon; handful black olive pitted

Home
Recipes
Fennel & tomato gratin

Fennel & tomato gratin

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.3 out of 5.17 ratingsRate

loading...

This is a great meat-free main dish with a salad, or serve it with roast pork or lamb

Easily doubled

Easily halved

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

For the fennel

3 tbsp olive oil
4 heads of fennel

trimmed (fronds kept) and cut into thin wedges
2 garlic cloves

chopped
400g can chopped tomato

For the topping

85g white bread
50g parmesan

grated
handful fennel

fronds
zest 1 lemon
handful black olive

pitted

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal220
fat14g
saturates4g
carbs16g
sugars5g
fibre5g
protein9g
salt0.86g

low

Method

step 1

Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
step 2

While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

RECIPE TIPS

EAT IT RAW

Fennel is delicious raw. Remove the tough outer skin, finely slice the bulb and cut away any core. Toss in a zesty dressing of olive oil and lemon juice and serve with shaved parmesan.

Recipe from Good Food magazine, June 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.17 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now