Fennel With Provencal Tomato

• 2 fennel bulbs
• 4 tomatoes
• 1 14 cups vegetable juice (300ml)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• salt
• pepper
• herbes de provence

1. Wash and cut up all your vegetables first.
2. Heat up the olive oil in the pan, and slowly start adding in the pieces of fennel.
3. When they have cooked for a while and taken up the aroma of the olive oil, pour in the vegetable juice, cook on high (or at least that is what I did, because I wanted to get rid of the liquid and make the sauce thicken).
4. After about 10 to 15 minutes, add in the tomatoes.
5. After another 5 minutes, add salt, pepper and garlic to taste (you could also put in fresh garlic, but I didn't have any -- or leave it out).
6. I left the fennel cooking until firstly, the liquid had reduced nicely and secondly, the fennel was cooked through.
7. I think it took about 3o minutes.
8. But it doesn't have to be that long because you can eat all the ingredients raw anyway!
9. Sprinkle with Herbes de Provence, server aussitot (serve away).
10. As a main dish, I guess you could serve it with rice or noodles or potatoes -- I just ate it like that.
11. As a side dish, it could accompany fish or chicken or anything that rocks your boat.
12. Is still very nice the second day, reheated or cold.
13. And low in fat.

fennel bulbs, tomatoes, vegetable juice, olive oil, garlic, salt, pepper, herbes

Taken from www.food.com/recipe/fennel-with-provencal-tomato-133304 (may not work)