Fennel & Tomato Braise

Ingredients

• 2 medium fennel bulbs
• 1 can (14–15 oz) tomatoes (crushed or chopped)
• 3 cloves garlic
• 2 tbsp olive oil
• 1/4 cup vegetable broth (or water)
• 1/2 tsp dried oregano(optional)
• 1 tsp fresh thyme (or dried)(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

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

2. 2

   Sear (about 5 minutes): In a skillet or small pot, heat the olive oil over medium heat. Add fennel and cook, stirring, until lightly golden, about 4–5 minutes.

3. 3

   Braise (about 25 minutes): Add garlic and cook 30 seconds. Stir in tomatoes, broth, oregano, thyme, salt, pepper, and (if using) red pepper flakes. Bring to a gentle simmer, cover, and cook until fennel is very tender, about 20–25 minutes.

4. 4

   Finish (about 5 minutes): Uncover and simmer 2–3 minutes to thicken. Taste and adjust seasoning. Serve warm over pasta or with crusty bread.