AuthorJeanne PetrucciDifficultyBeginner
Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins
 4 cups cherry tomatoes
 2 bulbs fennel, sliced
 1 tablespoon olive oil
 1 teaspoon dried oregano
 Salt and pepper to taste
Prep:
1

Preheat oven to 375°F.

2

Line baking sheet with parchment paper.

3

Trim and slice fennel

Make:
4

Place tomatoes and fennel slices in bowl and toss with oil, oregano, salt, and pepper.

5

Roast for 25-30 minutes until tomatoes are browned and fennel has softened.

Ingredients

 4 cups cherry tomatoes
 2 bulbs fennel, sliced
 1 tablespoon olive oil
 1 teaspoon dried oregano
 Salt and pepper to taste

Directions

Prep:
1

Preheat oven to 375°F.

2

Line baking sheet with parchment paper.

3

Trim and slice fennel

Make:
4

Place tomatoes and fennel slices in bowl and toss with oil, oregano, salt, and pepper.

5

Roast for 25-30 minutes until tomatoes are browned and fennel has softened.

Roasted Tomatoes with Fennel