Ingredients
-
1 pound Tomatoes
-
2 medium Fennel Bulb
-
3 tablespoons Olive Oil
-
Kosher Salt
-
Black Pepper
Directions
Steps
|
1
Done
|
Toss the tomatoes and fennel with the oil on 2 rimmed baking sheets; season with ¼ teaspoon each salt and pepper. |
|
2
Done
|
Roast at 375°F until the fennel is tender, 40 to 50 minutes. Sprinkle with fennel fronds (if desired). |
