Fennel and tomato are a classic flavor combination in the Provence region of France. This version stays vegetarian by rounding the flavors out with kalamata olives rather than fatty cuts of pork such as bacon or lardons.
- 3 fennel bulbs
- 2 onions, chopped
- 1/2 of a 12 oz jar of pitted kalamata olives, just the olives not the liquid
- 14 oz can of whole tomatoes, preferably marazano
- 1 1/4 cups sauvignon blanc or other dry white wine
- 1 tsp thyme
- 2 bay leaves
- pinch of red pepper flakes (not looking for heat, just a little boost)
- salt
- pepper
- 2 tbsp olive oil, or enough to coat bottom of pan and then some
(pictured: a double recipe, six fennel bulbs)
Trim the stems on the fennel short. Cut the very bottom off of the bulbs in a thin slice. Cut them in half, keeping the widest dimension intact. Cut in thirds, angling up from the root section so that each of the pieces has a piece of the root, holding holding the layers together.
Cut the olives in half langthwise.
Sautee the onions, bay leaves, and thyme in the olive oil until the onions are translucent soft, about 10 minutes over medium heat.
Add the fennel and sautee for another 7 minutes or so, frequently turning and stirring the fennel, until the onion mixture starts to adhere to the fennel pieces and they are all coated.
Add the wine and red pepper flakes. Simmer for a few minutes to boil off the alcohol, continuing to stir.
Add the tomatoes. Stir then salt and pepper to taste. Lower the heat. Cover the pan and, maintaining a souplike very mild simmer, cook for about 45 minutes to an hour, stirring frequently, until the fennel is as soft as you would like to serve it.
It should be served hot, possibly with crusty bread and top quality butter.
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