Gratin of Fennel and Tomato Recipe


This recipe, from "The Thanksgiving Table" (Chronicle Books) by Diane Morgan is a feature of:

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Step 1

In an 8-inch skillet over medium-high heat, toast the bread crumbs, stirring constantly, until golden brown, about 2 minutes. Set aside to cool.

Step 2

In a 12-inch saute pan, heat the oil over medium heat, and swirl to coat the pan. Saute the barlic and onion until soft, but not brown, about 3 minutes. Add the fennel and continue sauteing, stirring frequently, until the fennel has softened and is beginning to brown, about 5 minutes. Add the tomatoes, salt and season with pepper to taste. Lower the heat to medium-low and cook, stirring frequently, for 5 minutes longer. Transfer to a shallow oven-to-table casserole or gratin dish.

Step 3

Preheat the oven to 425°F. In a medium bowl, combine the bread crumbs, parmesan, and lemon zest. Sprinkle evenly over the fennel mixture. (The gratin can be made up to this point 6 to 8 hours ahead. Cover and set aside at room temperature.)

Step 4

Bake the gratin until heated through and the topping is crisp, about 20 minutes. Serve immediately.

... an excerpt of:
"The Thanksgiving Table" (Chronicle Books)

click on the cover to see it at
The Thanksgivng Table

Things You'll Need

  • 3/4cup dried bread crumbs
  • 5tablespoons olive oil
  • 3cloves garlic -- minced
  • 1large yellow onion -- cut into 1/2
  • 6 fennel bulbs -- trim the stalks off, core and cut into 1/4-inch slices
  • 1 28ounce can diced tomatoes
  • 1teaspoon salt
  • 3/4cup parmesan -- grated
  • 1 lemon - zested

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