Fennel & tomato gratin

Fennel & tomato gratin

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(16 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4

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

Nutrition and extra info

  • Easily doubled / halved
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal220
  • fat14g
  • saturates4g
  • carbs16g
  • sugars5g
  • fibre5g
  • protein9g
  • salt0.86g
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    For the fennel

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 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



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • handful fennel fronds
    • zest 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • handful black olive, pitted


    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.

    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.

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    Comments, questions and tips

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    20th Apr, 2011
    What are fronds?
    20th Oct, 2010
    dead simple and delicious! i had it on its own, but also like the sounds of it as a side with fish. will definitely be having this again
    24th Aug, 2010
    I have never tried Fennel before, but this dish was simply gorgous, and very easy to make
    24th Aug, 2010
    I have never tried Fennel before, but this dish was simply gorgous, and very easy to make
    24th Aug, 2010
    I have never tried Fennel before, but this dish was simply gorgous, and very easy to make
    29th Mar, 2008
    Very easy. Looks and tastes wonderful. My family loved this when I made it as part of Easter Sunday lunch. None of us had ever actually tried fennel before and so we didn't really know what to expect but everyone loved it and there wasn't a scrap left. We're all looking forward to having this again soon.
    19th Mar, 2008
    The breadcrumbs make it really interesting. I added whole black olives in with the fennel and tomatoes, and served it with some grilled white fish and bread. Great dish!
    11th Mar, 2008
    Delicious & low fat too...especially as gratins are normally loaded with cream & cheese so this makes a great lighter alternative.
    10th Mar, 2008
    this is lovely, and can be eaten even as a meal on its own .


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