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This fennel dish was first discovered in a cooking class we took from Evan Kleiman at The Gourmandise School of Sweets and Savories and we have been making it ever since. There is a rich heartiness to this braised fennel and tomato that is surprising and will make both meat-eaters and vegetarians very happy and very satisfied.
In a large sauté pan, heat 2 tablespoons of olive oil on medium heat. Place the quartered fennel in the pan, making sure that each piece is touching the bottom of the pan and flat.
Pour tomato sauce over the fennel just to cover it. Place parchment paper over the pan, and then cover with a lid. Cook over medium-low heat for 45-60 minutes, or until fennel is soft to the bite. If the sauce reduces too much, add more sauce or add some water to the pan. Continuously check the pan and move the fennel around slightly, as you don't want the sauce or fennel to burn.