Fennel Gratin with Citrus Crust

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Fennel Gratin with Citrus Crust

 

2 1/2 pounds tomatoes

5 tablespoons olive oil

2 cloves garlic, coarsely chopped

1 tablespoon fresh thyme or one teaspoon dried

1 tablespoon fresh rosemary or 1 teaspoon dried

1 bay leaf

1/2 cup vegetable broth

salt and pepper to taste

4 medium fennel bulbs

1/2 cup fine bread crumbs

2 tablespoons grated parmesan cheese

grated peel of 1/2 orange

grated peel of 1/2 lemon

Preheat oven to 425 degrees.

Tomatoes: Bring pot of water to boil. Drop in tomatoes, one or two at a

time, for 10 seconds each. Remove with slotted spoon, nick skin with sharp

knife, and peel immediately. Quarter tomatoes, and remove seeds. Set aside.

 

Heat 3 tablespoons olive oil in saute pan over medium heat. Stir in garlic

and cook, stirring, until soft. Do not burn. Stir in tomatoes, thyme,

rosemary, bay leaf and broth. Season with salt and pepper to taste. Cover

and simmer 15 minutes.

 

Bring pot of salted water to boil. Cut stalks and feathery green off fennel.

Slice lengthwise in 1 inch thick slices and cook in water 5 minutes. Remove

with slotted spoon and add to saute pan with tomatoes. Cook for 15 to 20

minutes.

 

Arrange fennel slices in a gratin dish. Pour tomato sauce over slices.

Mix together bread crumbs, cheese, orange and lemon peel. Sprinkle evenly

over the vegetables.

 

Drizzle remaining oil over vegetables. Bake in preheated 425 degree oven 10

to 15 minutes until golden brown.

Serves 6 to 8.