Fennel with Provencal Tomato
Elevate your side dish game with this irresistible Fennel with Provençal Tomato recipe, a Mediterranean-inspired medley that's perfect for any occasion. Tender fennel wedges are blanched for a softer texture, then baked in a robust tomato sauce infused with herbes de Provence, garlic, and a touch of sweetness for balance. Topped with a golden, crispy layer of Parmesan, breadcrumbs, fresh parsley, and zesty lemon, this dish bursts with flavor and sophistication. Ready in just an hour, it's as suitable for weeknight dinners as it is for entertaining. Serve it warm alongside roast chicken, grilled fish, or crusty bread for a comforting, elegant addition to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large fennel bulbs
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 28-ounce can canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 0.25 cup breadcrumbs
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Trim the fennel bulbs by cutting off the stalks and leafy fronds. Halve the bulbs lengthwise and slice each half into wedges about 1/2 inch thick.
Bring a large pot of salted water to a boil. Add the fennel wedges and blanch for 5 minutes. Drain and set aside.
Finely dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
Stir in the garlic and cook for 1 more minute until fragrant.
Add the crushed tomatoes, tomato paste, herbes de Provence, sugar, sea salt, and black pepper to the skillet. Stir well to combine.
Simmer the tomato sauce on low heat for 10 minutes, allowing the flavors to meld. Adjust seasoning if needed.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Spread half of the tomato sauce evenly on the bottom of the baking dish.
Arrange the blanched fennel wedges in a single layer over the sauce.
Pour the remaining tomato sauce over the fennel so it is evenly coated.
In a small bowl, combine the Parmesan cheese, breadcrumbs, lemon zest, and parsley. Sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy and the fennel is tender.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with additional parsley and serve warm as a side or main dish.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 68.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5249 mg | 112% | |
*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.
