Fennel With Tomatoes

• 1 pound fennel
• Pan spray
• 1 large clove garlic
• 1/2 cup no-salt-added beef stock
• 1/2 cup no-salt-added tomato puree
• 1/2 teaspoon sugar
• Freshly ground black pepper to taste

1. Cut tops off fennel, and trim bottom.
2. Remove bruised outer stalks.
3. Slice remaining bulb thinly, and then cut into julienne strips.
4. Heat nonstick pan until it is medium hot.
5. Spray with pan spray, and saute fennel until it softens.
6. Meanwhile, mince garlic and add to fennel.
7. When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat.
8. Cover, and continue cooking a couple of minutes longer.
9. Add tomato puree, sugar and pepper.
10. Simmer, covered, a couple of minutes longer.

fennel, pan spray, clove garlic, nosalt, nosalt, sugar, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5185 (may not work)