Dear Valued Customers: Yay! Obis One expects to begin shipping in stock items for backorders and new orders this Sunday, June 5! Expect increasing offerings as we've begun full production to serve you (especially organic peeled black garlic cloves) which takes a couple months to get perfect. THANK YOU, THANK YOU, THANK YOU for those who have understood and as always, have our back. Know that this situation was beyond our control as we would never not perform with the highest standard of organic black garlic worldwide. 



Roasted Fennel and Tomato Salad

Published April 26th, 2018 by ObisOne

Prep Time: 10 min.

Cook Time: 30-40 min.

Skill Level: Easy

Serves: 6 Servings


  • 3 tomatoes, 8-10oz ea., *julienne 
  • 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
  • salt and black pepper to taste


Preheat the oven at 450F.

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

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