Fennel and Tomato Cream Bake

Name: Fennel and Tomato Cream Bake
Yield: 6.0
Ingredients: 6.0 Ripe Tomatoes; 2.0 head Fennel About; 1.0 pound 5oz (trims Down To 450g / 1lb); A Little Butter; 2.0 teaspoon Caster Sugar; 284.0 milliliter Carton Double Cream; 50.0 gram Parmesan Grated

Fennel and Tomato Cream Bake — a community recipe on Potlikkr.

🍽 Serves 6.0

Ingredients

6.0 Ripe Tomatoes
2.0 head Fennel About
1.0 lb 5oz (trims Down To 450g / 1lb)
A Little Butter

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Method (preview)

1
Preheat the oven to 180 C / Gas 4 / fan oven 160 C. Put the tomatoes
2
in a bowl, pour over boiling water and leave them to soak for 1

minute. Drain and remove the skins, then slice the tomatoes thickly.

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