Olive Oil Roasted Tomatoes and Fennel with White Beans

Ingredients for Olive Oil Roasted Tomatoes and Fennel with White Beans

• 2 large fennel bulbs with fronds attached

• 180ml extra-virgin olive oil

• 2 teaspoons coarse kosher salt, divided

• 1125ml grape tomatoes or cherry tomatoes

• 4 large fresh oregano sprigs

• 3 large garlic cloves, thinly sliced

• 1/4 teaspoons dried crushed red pepper

• 1 teaspoon freshly ground black pepper

• 2 425g cans cannellini (white kidney beans), drained

How to make Olive Oil Roasted Tomatoes and Fennel with White Beans

Preheat oven to 218°C. Chop enough fennel fronds to measure 120ml . Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 90ml chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.