Fennel with Tomatoes, Onion, and Raisins

One of Italy’s favorite root vegetables, finocchio (fee-no-keeo) (a.k.a. fennel) is extremely versatile with a crisp texture and a flavor that borders on sweet with a trace of licorice.

This tender white bulb can be enjoyed raw for it's crisp, juicy texture or cooked in a variety of ways, the most prized fennel originates from the region of Sicily. Fennel is high in vitamin A and an excellent source of fiber, potassium, and calcium.

Ingredients:
6 fennel bulbs, washed
6 ripe plum tomatoes, peeled
1/4 c. raisins
1 small yellow or white onion
1 t. roasted cumin seeds, crushed slightly in mortar & pestle
2 T. olive oil
Salt and freshly ground black pepper

To prepare:
Trim off tops of fennel bulbs, then slice off tough root end. Rinse, then quarter the bulbs and peel off any tough outer leaves. Set aside.

In a small saucepan, boil water. Drop tomatoes into boiling water one by one. After a few seconds skins will pucker and begin to loosen. Remove immediately from water and slide skins off. Chop peeled tomatoes roughly and set aside.

Dry roast cumin seeds over medium-high heat just until aroma is released. Remove and crush slightly in mortar & pestle. Set aside.

Chop onion. Heat oil in deep pan and add onion. Saute until onions begin to soften, then add quartered fennel bulbs. Stir and saute for a few minutes, then add remaining ingredients.

Stir to combine all ingredients, cover, and simmer for 25-30 minutes or until fennel bulbs are easily pierced with a knife.

Add salt and freshly ground pepper to taste, dress with Sicilian (fruity) olive oil and serve.