->Fennel Tomato <- | Recipe Finder

Ingredients

• Fennel and Tomato Cream Bake
• 6 ripe tomatoes
• 2 heads of fennel, about 600g /
• 1 lb 5oz (trims down to 450g / 1lb)
• a little butter
• 2 tsp caster sugar
• 284 ml carton double cream
• 50g / 2oz Parmesan, grated
• 180 C / Gas
• 4 / fan oven
• 160 C. Put the tomatoes
• in a bowl, pour over boiling water and leave them to soak for 1
• minute. Drain and remove the skins, then slice the tomatoes thickly.
• Cut out the core of each fennel bulb then slice the fennel thinly.
• Cook fennel in boiling salted water for 3 minutes. Drain well.
• 1.4 litre /
• 2 1/2 pint ovenproof dish. Spoon in
• half the fennel slices then arrange the tomato slices on top.
• Sprinkle with the sugar, season, then spoon over the rest of the
• fennel. Heat the cream in the pan and pour over the fennel, sprinkle
• with the Parmesan and bake for 40-45 minutes.
• Serves 6