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Baked fennel and tomato casserole

April 2, 2008

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Serves 4

Salt and pepper, to taste
3 bulbs fresh fennel, trimmed and quartered
4 tablespoons unsalted butter, at room temperature
8 small ripe plum tomatoes, peeled, halved, and seeded
1/2 cup freshly grated Parmesan cheese
1. Set the oven at 350 degrees. Have on hand a medium-sized (10 inch) shallow baking dish.

2. Bring a large saucepan of salted water to a boil. Drop in the fennel and cook for 10 minutes or until it is tender. Drain into a colander.

3. Transfer the fennel to a bowl. Add the butter and toss gently until the butter melts.

4. Arrange the fennel in the baking dish. Scatter the tomatoes around. Add salt and pepper. Bake the dish for 30 minutes or until the tomatoes soften. Sprinkle with Parmesan. Adapted from "Bake Until Bubbly"