Fennel and Tomato Braise

Ingredients

• 2 medium fennel bulbs
• 2 tbsp olive oil
• 3 cloves garlic
• 1 cup crushed tomatoes
• 1 tbsp tomato paste(optional)
• 1/2 cup vegetable broth(optional)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme(optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes(optional)
• 2 tbsp fresh parsley(optional)
• 1 tsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Trim the fennel bulbs, remove the tough outer layer, and slice into thin wedges. Mince the garlic.

2. 2

   Cook (30 minutes total): Heat olive oil in a skillet or small braising pan over medium heat. Add fennel and cook, stirring occasionally, until lightly golden, about 8 minutes.

3. 3

   Add garlic and cook for 30 seconds. Stir in crushed tomatoes, tomato paste (if using), oregano, thyme (if using), salt, black pepper, and red pepper flakes (if using). Add vegetable broth (if using) to help braise.

4. 4

   Bring to a gentle simmer, then cover and braise until fennel is very tender and silky, 18–22 minutes, stirring once halfway through. If sauce is too thick, add a splash of water or broth.

5. 5

   Finish: Stir in parsley and lemon juice (if using). Taste and adjust seasoning. Serve hot over pasta or with crusty bread.