Baked Fennel And Tomato Casserole Food

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

FENNEL & TOMATO GRATIN

Steps:

• 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.
• 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.

TOMATO AND FENNEL CASSEROLE

Steps:

• Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
• Add jalapeno, garlic and celery and cook until tender.
• Add tomatoes and season with chicken broth concentrate and salt and pepper.
• Cover and simmer 30 minutes.
• Remove from heat and stir in 2% cheese and half of the breadcrumbs.
• Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
• You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.

BAKED FENNEL AND TOMATO CASSEROLE

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Have ready a medium casserole baking dish (6 to 8 cups)
• 3 Bring a large saucepan of lightly salted water to a boil over medium-high heat
• 4 Add the fennel and cook, uncovered, for about 10 minutes, until it is tender
• 5 Drain and toss in a medium bowl with the butter until the butter has melted
• 6 Spread the fennel in the casserole dish, cut sides up, so that it will cook evenly; season with salt and pepper to taste
• 7 Scatter the tomatoes around; season them lightly with salt and pepper, too
• 8 Bake, uncovered, for about 30 minutes, until the tomatoes have softened
• 9 Transfer to the stovetop (not over any heat) and sprinkle the cheese on top
• 10 Let the casserole rest for 5 minutes before serving

EGGPLANT, TOMATO AND FENNEL

Steps:

• Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish. Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 15 minutes.
• Remove from oven. Uncover and let stand for 3 minutes before serving.

BAKED SALMON WITH FENNEL & TOMATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
• Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL

Steps:

• Heat oven to 450 degrees Fahrenheit.
• In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
• Arrange vegetables in single layer on 2 foil-lined baking sheets.
• Top with thyme sprigs.
• Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
• Arrange vegetables on serving platter.

BAKED TOMATO CASSEROLE

Steps:

• Break bread into pieces and place in buttered 6 x 10 x 2 baking dish.
• In saucepan, combine tomatoes, seasonings, sugar and cornstarch.
• Cook over medium heat until slightly thickened; pour over bread.
• Sprinkle with onion and grated cheese.
• Bake at 350 for 30 minutes.

BAKED FENNEL

Steps:

• Preheat the oven to 450 degrees.
• Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
• Set the feathery leaves aside to garnish the completed dish.
• Place in a saucepan and cover with milk.
• Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
• Remove the fennel and pat dry.
• Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
• Bake for about 20 minutes.
• Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
• This dish is great hot or at room temperature.
• Use the discarded feathery fronds to garnish, and serve.

BAKED SALMON WITH FENNEL AND TOMATOES

Steps:

• Heat the oven to 350F.Trim the leafy fronds from the fennel and set aside. Cut the fennel bulbs in half then cut each halt into 3 wedges.
• Cook in boiling salted water for 10 mins then drain well.
• Chop the fennel fronds roughly then mix with the parsely and lemon zest.
• Spread the drained fennel over a shallow ovenproof dish than add the tomatoes.
• Drizzle with olive oil then bake for 10 minutes
• Nestle the salmon among the veg, sprinkle with lemon juice then bake for 15 more mins until the fish is just cooked.
• Scatter over the parsley, zest and fennel leaves and serve.