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Slow-Roasted Tomatoes and Fennel

Slow-Roasted Tomatoes and Fennel Recipe

  • Olive oil for preparing pans and drizzling over fennel
  • 2 pounds plum tomatoes, quartered lengthwise
  • Salt
  • 2 medium fennel bulbs or 1 large bulb (about 1½ pounds weighed with stalks)
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 to 2 teaspoons Balsamic Syrup, for garnish (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 131kcal (7%)
Total Fat 9g (15%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 12g
Dietary Fiber 4g
Sugars 4g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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