Stephanie & Tony’s Table: Fennel With Tomatoes And Bread Crumbs
Fennel with Tomatoes and Bread Crumbs
1/2 lb fennel, trimmed and cut into 1 inch triangles
3 oz extra virgin olive oil
1/2 small red onion, chopped
pinch of oregano
1 garlic clove, roasted
1 cup tomato sauce
toasted bread crumbs
salt and pepper to taste
*additional fresh herbs to garnish.
Heat 2 oz olive oil, oregano, and fennel in a skillet. Cook until fennel is slightly caramelized.
Meanwhile, using remaining oil cook garlic and red onion, once they are translucent add in tomato sauce. Stir all together and reduce to a low simmer. Add in fennel and bread crumbs. Garnish with additional fresh herbs.