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We hope you got insight from reading it, now let’s go back to tomato and fennel breakfast recipe. To make tomato and fennel breakfast you only need 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tomato and Fennel Breakfast:
- You need large ripe tomatoes, roughly chopped
- You need plump medium sized fennel, neatly chopped into ‘steaks’
- Take oil
- Provide good pinch of salt
- Use spring onion, cut small
Instructions to make Tomato and Fennel Breakfast:
- Preheat the oven to about 180C.
- Put the oil in an oven safe dish and then add all the vegetables and the salt.
- Tightly cover with foil and bake for 30 mins.
- Remove from the oven. If the tomatoes have started to release their juice and collapse, give it a good stir and then leave the foil off and put back in the oven for about 30 more mins. If the tomatoes are still firm then put foil back on and check again in 15 mins.
- The vegetables will need to cook for about 30 mins uncovered. The tomatoes should be fully collapsed and the fennel tender.
- This makes about 3 serves.
Carefully lift the tomatoes on to a separate plate then stir through half of the dressing into the stew. In a large pot, heat the oil over medium heat. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Pork shoulder braised in herbaceous fennel-tomato sauce is a true winter warm-up. [Photograph: Jennifer Olvera]. Slow-cooked until meltingly tender, pork shoulder is braised in fragrant mix of sautéed fennel and onions, crushed tomatoes, Mediterranean herbs, and white wine.
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