Individual Fennel and Tomato Bakes


  • 100g salted butter, chopped
  • 1/3 cup (80ml) olive oil
  • 4 baby fennels, quartered
  • 3 red onions, quartered
  • 1/2 bunch fresh herbs
  • 2/3 cup (160ml) vegetable stock
  • 6 vine-ripened tomatoes, quartered
  • Finely grated pecorino or parmesan, to serve

Breadcrumb topping

  • 200g Panko breadcrumbs or old bread broken into pieces,
  • 1 garlic clove, chopped
  • ½ bunch fresh herbs ,
  • 100g pecorino or parmesan , finely grated
  • 1/4 cup (60ml) olive oil


  1. Preheat the oven to 200°C.
  2. For the breadcrumb topping, place bread in a food processor and turn into bread crumbs. Add remaining ingredients and pulse to combine.
  3. Heat butter and oil in a 1.5L (6-cup) heavy-based flameproof casserole over medium heat. Add fennel, onion, and marjoram, and cook, stirring, for 6-8 minutes or until softened slightly.
  4. Add stock and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes or until vegetables are tender. Remove lid and stir through tomato.
  5. Scatter breadcrumb topping over the vegetables.
  6. Transfer to the oven and cook for 40 minutes or until golden and bubbling. Scatter with pecorino to serve.