Entrees

Baked fennel, tomatoes and Spanish onion

Name: Baked fennel, tomatoes and Spanish onion
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 100g salted butter, chopped; 1/3 cup (80ml) olive oil; 4 baby fennel, quartered; 3 red onions, quartered; 1/2 bunch marjoram, leaves picked; 2/3 cup (160ml) vegetable stock; 6 vine-ripened tomatoes, quartered; Finely grated pecorino, to serve; 200g brioche, torn; 1 garlic clove, chopped; 100g pecorino, finely grated; 1/4 cup (60ml) olive oil

1 rating

20m

1h 30m

Baked fennel, tomatoes and Spanish onion

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by Matt Moran

Chef and delicious. Produce Awards judge

Jul 01, 2017

This slow-cooked vegetarian recipe is the perfect one-pot winter warmer.

100g salted butter, chopped
1/3 cup (80ml) olive oil
4 baby fennel, quartered
3 red onions, quartered
1/2 bunch marjoram, leaves picked
2/3 cup (160ml) vegetable stock
6 vine-ripened tomatoes, quartered
Finely grated pecorino, to serve

Breadcrumb topping

200g brioche, torn
1 garlic clove, chopped
1/2 bunch marjoram, leaves picked
100g pecorino, finely grated
1/4 cup (60ml) olive oil

Method

1.

Preheat the oven to 200°C.
2.

For the breadcrumb topping, place brioche in a food processor and whiz to fine crumbs. Add remaining ingredients and pulse to combine.
3.

Heat butter and oil in a 1.5L (6-cup) heavy-based flameproof casserole over medium heat. Add fennel, onion and marjoram, and cook, stirring, for 6-8 minutes or until softened slightly. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until vegetables are tender. Remove lid and stir through tomato.
4.

Scatter breadcrumb topping over the vegetables. Transfer to the oven and cook for 40 minutes or until golden and bubbling. Scatter with pecorino to serve.