Prep Time: 10 min.
Cook Time: 30-40 min.
Skill Level: Easy
Serves: 6 Servings
Ingredients
- 3 Jersey tomatoes, *julienne (in our case 15 Glacier tomatoes)
- 2 large fennel bulbs, sliced
- 3 tbsp. olive oil
- 1 tbsp. champagne vinegar
- 1 tbsp. orange juice
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. Obis One black crack(http://www.obisone.com/products/seasonings/black-crack/)
- salt and black pepper to taste
Directions
- Preheat the oven at 450oF.
- Slice the tomatoes in half and use your thumb to remove the entire inside of the tomato, both seeds and juice. Once the tomato is hollow, begin slicing tomato (*see julienne cut below).
- For easier cleanup prepare your roasting tray by placing a piece of parchment paper on top. Arrange fennel on tray with plenty of space between them. Season them with salt and pepper and drizzle them with olive oil.
- Roast fennel in the oven until tender and brown in spots, 30-40 minutes.
- Meanwhile, whisk together olive oil, vinegar, tarragon, orange juice and Black Crack.
- Combine cooked fennel, julienned tomatoes and add dressing. Mix until well blended.
* A julienne (also called a “matchstick”) is a type of cut that makes a long thin strip
Original Recipe Credit:
Obis One LLC Invention Kitchen
www.obisone.com
Posted on 03/14/2014 at 06:37 AM