1. Preheat oven to 200c/400f/gas mark 6. 2. Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly. 3. Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix. 4. Add the sliced fennel and cook, stirring regularly, until soft and lightly golden. 5. Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened. 6. Season the mixture well and spread in a greased gratin dish. 7. Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs. 8. Bake until golden brown and crisp. ---------------------------------------------------------------------------
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Ingredients
