LOCATION: Recipes >> Vegetables >> Fennel Tomato
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Fennel Tomato
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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
Preheat the oven to 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.
Lightly butter a 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
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