Fennel, Tomato And Garlic Gratin - cooking recipe

Ingredients

1 kg fennel bulb
500 g tomatoes
60 g white breadcrumbs, course
65 g parmesan cheese, grated
1 large red onion
3 garlic cloves, minced (keep one separate)
2 teaspoons lemon zest
80 ml olive oil
65 g gruyere, grated (optional)

Preparation

Preheat oven to 200c/400f/gas mark 6.
Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened.
Season the mixture well and spread in a greased gratin dish.
Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs.
Bake until golden brown and crisp.