Roasted Fennel and Tomatoes with Blue Cheese and Herbs | Muir Glen

Ingredients

• 3 medium bulbs fennel, cut into 1/4-inch slices
• 2 medium leeks, cut into 1/4-inch slices (white parts only)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon ground black pepper
• 3/4 teaspoon fine sea salt or kosher salt
• 1 cup from 1 can (28 oz) Muir Glen™ Organic Fire Roasted Whole Tomatoes, undrained
• 1 tablespoon butter
• 1/2 cup plain panko or fresh bread crumbs
• 2 oz crumbled blue cheese
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon chopped fresh thyme leaves