Baked Fennel in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large fennel
- 1 onion (s), diced
- 1 clove garlic, finely chopped
- 2 tablespoon tomato paste
- 1 can tomato (s), (pizza tomato)
- rosemary
- thyme
- salt and pepper
- sugar
- some parmesan
- oil
- some butter
Print Recipe
Pin Recipe Instructions
- Let the oil get hot in a saucepan. Sauté the onion, add the garlic and sauté briefly. Add the tomato paste and deglaze with pizza tomatoes. Season to taste with rosemary, thyme, salt, pepper and sugar. Simmer.
- Preheat the oven to 200 ° C (circulating air approx. 180 ° C)
- While the tomato sauce is simmering, put on a saucepan of salted water and bring to a boil. Divide the fennel into quarters and cut out the stalk so that some of it remains on so that the leaves do not fall apart. Pour into the boiling water and simmer for 10 minutes.
- Grease a baking dish with butter. Pour in the fennel, spread the tomato sauce over it and grate some parmesan cheese on top. Put in the oven for about 25 minutes.
- By the way, I like it best when I grate the parmesan over it after it is gratinated. But if you like a gratinated cheese crust, simply pour the cheese over it before the fennel goes into the oven.
- Serve either as a vegetarian main course with herb baguette and salad or as an accompaniment to pan-fried food.
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