Fennel, Tomato And Garlic Gratin

• 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)

1. Preheat oven to 200c/400f/gas mark 6.
2. Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
3. Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
4. Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
5. 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.
6. Season the mixture well and spread in a greased gratin dish.
7. 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.
8. Bake until golden brown and crisp.

fennel bulb, white breadcrumbs, parmesan cheese, red onion, garlic, lemon zest, olive oil, gruyere

Taken from www.food.com/recipe/fennel-tomato-and-garlic-gratin-186416 (may not work)