Fennel and tomato gratin
Ingredients
| 1 | onion |
|---|---|
| 1 | garlic |
| 2 EL | olive oil |
| 100 ml | vegetable broth |
| 1 EL | white wine vinegar |
| 600 g | diced tomatoes |
| 1 TL | oregano |
| ½ tsp | Honey |
| 4 | Fennel bulbs |
| 120 g | Emmental cheese (grated) |
| 2 EL | bread crumbs |
| lemon juice | |
| salt and pepper |
Preparation
Step 1:
Chop the onion and garlic finely and sauté them in a little oil until translucent.
Step 2:
Deglaze with broth and vinegar, add the tomatoes and let everything simmer briefly.
Step 3:
Season the sauce with oregano, honey, lemon juice, salt and pepper.
Step 4:
Cut the fennel into strips and season it lightly.
Step 5:
Layer fennel and tomato sauce alternately in a casserole dish.
Step 6:
Sprinkle grated Emmental cheese over it occasionally.
Step 7:
Finally, sprinkle with Parmesan and breadcrumbs and drizzle with a little oil.
Step 8:
Bake at 200 °C for approximately 35 minutes, until everything is golden brown.
