Recipe: Baked Fennel and Tomato Casserole

BAKED FENNEL AND TOMATO CASSEROLE

3 bulbs fresh fennel, trimmed and quartered
4 tablespoons unsalted butter, at room temperature
8 small ripe plum tomatoes, peeled, halved, and seeded
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese (for sprinkling on top)

Set the oven at 350 degrees F. Have on hand a medium-sized (10 inch) shallow baking dish.

Bring a large saucepan of salted water to a boil. Drop in the fennel and cook for 10 minutes or until it is tender. Drain into a colander.

Transfer the fennel to a bowl. Add the butter and toss gently until the butter melts.

Arrange the fennel in the baking dish. Scatter the tomatoes around. Add salt and pepper.

Bake the dish for 30 minutes or until the tomatoes soften. Sprinkle with Parmesan.

Makes 4 servings
Source: Bake Until Bubbly: The Ultimate Casserole Cookbook by Clifford A. Wright