Slow-Roasted Tomatoes and Fennel

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* Exported from MasterCook *

 

Slow-Roasted Tomatoes and Fennel

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegan

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil for preparing pans and drizzling -- over

fennel

2 pounds plum tomatoes -- quartered lengthwise

Salt

2 medium fennel bulbs or 1 large bulb (about 1 1/2 -- pounds

weighed/stalk

1 tablespoon (1 to 2) extra-virgin olive oil

1 teaspoon (1 to 2) Balsamic syrup (Recipe included) -- for

garnish Optional

Balsamic Syrup

1 cup Balsamic vinegar (supermarket quality -- is fine)

 

Preheat the oven to 250ºF. Select one or two baking sheets large enough to

arrange the tomatoes in one layer and brush with oil. Arrange the tomatoes

on the sheets cut side up and sprinkle them lightly with salt. Set aside.

 

Select a heavy roasting pan or large gratin dish for the fennel (it does not

have to fit in a single layer), and brush the bottom with oil. Remove any

fennel fronds and set aside for garnish. Cut the top stalks from the fennel

and reserve for stock. Trim the base, and quarter each bulb, top to base.

Discard any tough or bruised outer layers. Slice the quartered bulbs 1/4

inch thick, leaving the core as intact as possible to hold the layers

together. (This won't be possible with all of the slices.) Set in the

roasting pan, seasoning lightly with salt and drizzling with olive oil as

you go. Cover the pan tightly with foil.

 

Bake the tomatoes until collapsed and shriveled, 2 to 2 1/2 hours. (For the

first hour or so, it will look like nothing is happening.) At the same time,

bake the fennel until tender and easily pierced with the tip of a paring

knife, 1 1/2 to 2 hours. (Once the fennel is tender, you can roast it

uncovered to brown it and achieve a more intense flavor.)

 

To serve, arrange the fennel and tomatoes decoratively on small plates and

drizzle with extra-virgin olive oil. Finely chop the reserved fennel fronds

and use them as a garnish. If you wish, dot a few drops of Balsamic Syrup

decoratively around the plate.

 

Balsamic Syrup:

Pour the vinegar into a small, heavy, nonreactive saucepan, preferably one

with a pouring spout. Bring to a boil over high heat. Reduce the heat and

cook at a moderate boil until thickened and reduce to about 1/3 cup, about

12 minutes. Cool in the pot, and then pour into a small glass jar and store

at room temperature. Lasts indefinitely.

 

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