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.

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