Fennel vegetables with tomato and garlic crust

Ingredients for 2 servings:

• 1 shallot(s)
• ½ onion(s), red
• 3 cloves of garlic, two would probably be enough
• 4 tomatoes, e.g. Kumato
• 1 tbsp olive oil
• 2 tbsp breadcrumbs
• 2 tbsp mixed herbs, fresh or frozen
• some salt from the mill
• some pepper, mixed, from the mill
• 1 bulb(s) of fennel, at least 250 g
• n. B. Fennel greens and/or basil or other herbs from the mixture

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian starter for 2 people

Peel the shallots, red onion, and garlic cloves and dice as finely as possible. Wash the tomatoes, dry them slightly, halve them, remove the green stems, and quarter them, depending on their size, or cut the halves into thirds. Roughly remove the seeds. Then finely dice the flesh. I prefer to use some of the insides, but only from 1-2 tomatoes, at least when I can use garden tomatoes (at least they taste like tomatoes). Gently heat the oil in a non-stick pan and sauté the garlic and onions until translucent. Then, in a separate bowl, mix them with the tomatoes, breadcrumbs, and herbs (I use frozen 8-herb seasoning), and season generously with salt and pepper. Preheat the oven to 180°C (top/bottom heat), 160°C (fan oven). Wash, trim, and halve the fennel, remove the stem, and cut the fennel into thick slices. Place in a small baking dish lightly greased with oil. Spread the breadcrumb mixture over the fennel and place the dish in the oven for 15 minutes. Once it’s a nice golden brown, remove the fennel. Sprinkle with fresh herbs, if desired, and serve immediately. Tip: This is so delicious that we’re actually going to eat it as a main course, so double the ingredients and enjoy. In this case, everyone gets their own baking dish.