Fennel With Provencal Tomato Recipes

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

CLASSIC FRENCH TOMATOES PROVENCAL

Steps:

• Preheat the oven to 400 degrees.
• Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
• In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
• Divide the breadcrumb mixture evenly over the tomatoes.
• Drizzle the top of each tomato with olive oil.
• Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

FENNEL PROVENCAL

Steps:

• Fry the onions and garlic gently in the olive oil in a large saucepan.
• Add the chopped fennel and cook for approximately five minutes.
• Add the white wine, simmer for ten minutes.
• Add the chopped tomatoes and the herbs.
• Cover the pot and simmer for fifteen minutes.
• Remove lid and simmer further uncovered to thicken sauce if preferred.
• Just prior to serving add the lemon juice and salt and pepper to taste.
• May be served cold.

FENNEL WITH PROVENCAL TOMATO

Steps:

• Wash and cut up all your vegetables first.
• Heat up the olive oil in the pan, and slowly start adding in the pieces of fennel. When they have cooked for a while and taken up the aroma of the olive oil, pour in the vegetable juice, cook on high (or at least that is what I did, because I wanted to get rid of the liquid and make the sauce thicken).
• After about 10 to 15 minutes, add in the tomatoes. After another 5 minutes, add salt, pepper and garlic to taste (you could also put in fresh garlic, but I didn't have any -- or leave it out).
• I left the fennel cooking until firstly, the liquid had reduced nicely and secondly, the fennel was cooked through. I think it took about 3o minutes. But it doesn't have to be that long because you can eat all the ingredients raw anyway!
• Sprinkle with Herbes de Provence, server aussitôt (serve away).
• As a main dish, I guess you could serve it with rice or noodles or potatoes -- I just ate it like that. As a side dish, it could accompany fish or chicken or anything that rocks your boat. Is still very nice the second day, reheated or cold. And low in fat.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Steps:

• Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
• Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
• Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
• Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
• Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
• Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES

Steps:

• Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
• Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
• Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

FENNEL-STEAMED MUSSELS PROVENCAL

Steps:

• Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
• Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

FENNEL WITH TOMATOES

Steps:

• Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
• Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
• Meanwhile, mince garlic and add to fennel.
• When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
• Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.