Braised Fennel and Tomato
1 fennel bulb
small clove of garlic, finely chopped
small onion, thinly sliced
1 tablespoon smoked streaky bacon, chopped
3 tomatoes halved
125 mls white wine or stock
salt and pepper
olive oil to drizzle.
Cut the fennel into quarters leaving the core intact.
Sauté the onion and garlic until translucent. Add bacon and fry for another few minutes. Add tomatoes, fennel, white wine or stock, salt and pepper. Stir and cook at a simmer for 30-45 minutes or until fennel is soft and can be pierced with a knife. Finish with a drizzle of olive oil.
To serve: Crusty bread.
A tip I learned a few years ago from a good friend:
If the outer layer of the fennel bulb is tough and fibrous, use a vegetable peeler to peel off the outer layer- just like peeling a cucumber.