Fennel gratin with spicy tomato sauce

In this main course, crunchy fennel is combined with a spicy tomato sauce.

Ingredients for 4 servings:

  • 500 g fennel
  • 150 g onions, finely chopped
  • 14 ml oil according to tolerance
  • 20 g clove of garlic, finely chopped
  • 10 g parsley, finely chopped
  • 10 g oregano, finely chopped
  • herbs of Provence
  • 500 g tomatoes
  • 250 ml vegetable broth without yeast
  • 250 ml of tomato juice
  • milled pepper
  • herb salt


  • Wash the fennel bulbs, cut lengthways, if necessary remove the stalk and cook in salted water until firm to the bite.
  • Sauté the onion in oil in a sauce pan, add herbs and garlic and sauté for another 1-2 minutes.
  • Add tomatoes, tomato juice and the vegetable broth, let it boil for 15 min, season with pepper and herb salt.
  • Place the fennel in an ovenproof dish with the cut surface facing up,
  • Spread the tomato sauce over it.
  • Bake in the oven at 200-220 °C / 390-420 Fahrenheit.


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