Braised Fennel with Tomatoes Thyme
Savor the comforting flavors of Mediterranean-inspired **Braised Fennel with Tomatoes and Thyme**, a simple yet elegant dish that combines tender fennel bulbs with the rustic charm of garlic, onions, and juicy canned tomatoes. Slowly braised in a fragrant blend of fresh thyme, olive oil, and vegetable broth, this dish transforms humble ingredients into a melt-in-your-mouth masterpiece perfect for any dinner table. The fennel’s natural sweetness caramelizes beautifully, while the aromatic tomato-thyme sauce ties everything together. Ready in just under an hour, this one-pan recipe is ideal as a flavorful side dish or a light vegetarian main course. Serve with crusty bread to soak up every last drop of the savory sauce.
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Recipe Information
Ingredients
- 2 whole fennel bulbs
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 whole garlic cloves
- 1 14-ounce can canned whole tomatoes
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
Instructions
Trim the fennel bulbs, removing the stalks and fronds. Slice each bulb in half lengthwise and then into thick wedges, keeping the core intact to hold the pieces together.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Add the fennel wedges in a single layer, cooking until lightly browned on both sides, about 3–4 minutes per side. Work in batches if necessary, adding more oil as needed. Remove browned fennel and set aside.
Peel and thinly slice the onion and garlic cloves. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion until softened and translucent, about 5 minutes.
Add the garlic and cook for another minute, stirring frequently to prevent burning.
Pour in the canned tomatoes with their juices. Use a spoon to break up the tomatoes into smaller chunks. Stir in the thyme sprigs, salt, and black pepper.
Return the browned fennel wedges to the skillet, arranging them in the tomato sauce. Pour in the vegetable broth and bring the mixture to a gentle simmer.
Cover the skillet with a lid and reduce the heat to low. Let the fennel braise gently for 30 minutes, or until tender when pierced with a fork.
Remove the lid and simmer for an additional 5–10 minutes to allow the sauce to thicken slightly.
Discard the thyme sprigs before serving. Transfer the braised fennel and tomatoes to a serving dish. Optionally garnish with fennel fronds or additional fresh thyme.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 39.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3353 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
