Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil

Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil


  • 2 bulbs of fennel

  • 24 cherry tomatoes (I used our winter tomatoes)

  • 1 large handful of pitted black olives

  • 1 small handful of fresh thyme, leaves picked

  • 2 cloves of garlic, peeled and finely sliced

  • sea salt and freshly ground black pepper

  • extra virgin olive oil

  • 1 wineglass of white wine, vermouth or Pernod

  • 2 oats of butter


  1. Remove the top feathery stalks from your fennel and slice them finely.

  2. Put them into a roasting pan. Cut your fennel bulbs in quarters, then cut the quarters in half.

  3. Put them into boiling, salted water and cook for 10 minutes (I think 5 works better, 10 made them a little mushy, I like a little crunch).

  4. While your fennel is cooking , preheat the oven to 425°F and pick all your cherry tomatoes.

  5. After 5 or 10 minutes remove the fennel with a slotted spoon and add to the roasting pan.

  6. Add your tomatoes to the fennel water for 45 seconds, to loosen the skins.

  7. Drain them and run a little cold water over them.

  8. Pinch or peel the skins away from the tomatoes, then add the tomatoes to the roasting pan.

  9. Add the olives, thyme  and garlic and season with salt and pepper.

  10. Drizzle with 2 glugs of olive oil and mix together.

  11. Try to arrange everything neatly so you have one layer.

  12. Add your wine and butter, breaking them up over the veg.

  13. Bake in the middle of the preheated oven for 30 minutes.

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