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Fennel & Tomato Gratin

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

This fennel & tomato gratin hails from the South of France and makes a wonderful side. It’s quick to make and quite delicious with both fish and chicken. It’s also great if cancer is...


  • 5 medium fennel bulbs, stalks removed (see Ann’s tips)
  • 1 cup homemade breadcrumbs, or to taste
  • ¾ cup finely grated Parmesan cheese
  •  Black pepper, to taste, Freshly ground
  • 2 tablespoons olive oil

For the Quick Tomato Sauce,

  • 2 tablespoons olive oil
  • 1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (See Chef Tips)
  • 1 to 2 cloves garlic, smashed and thinly sliced lengthwise
  • 1 small dried red pepper, seeds removed (optional)
  • 1/2 teaspoon salt or to taste
  • 1 tablespoons, freshly grated Parmesan cheese (optional)

Nutrition Facts


318 cals


16 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g


34 g


13 g


9 g


13 g


711 mg


  1. Preheat the oven to 350 degrees F. Prepare the quick tomato sauce as outlined here.
  2. Halve the fennel bulbs and parboil in salted water for about 10 minutes or until they are just soft and slightly translucent looking. Drain. Cut into quarters. If the bulbs are very large, cut each half into 3 pieces. Set aside.
  3. Toss the breadcrumbs and the cheese together in a bowl. Set aside.
  4. Bring the Quick Tomato Sauce to a boil over a medium high flame in a wide sauté pan. Lower the heat to medium and simmer until the sauce has thickened, about 10 to 15 minutes. Set aside.
  5. Spread a thin layer of tomato sauce on the bottom of a shallow gratin dish, about â…“ cup. Place the fennel cut sides down on top of the sauce in a tight single layer. Pour the rest of the sauce over them and spread evenly.
  6. Sprinkle the fennel with the breadcrumb mixture until you have a generous crust. Drizzle with the olive oil and bake for 30 minutes covered with foil, then 10 minutes uncovered, or until the breadcrumbs are golden.

Chef Tips

Don’t throw out the fennel stalks and their fine frond-like leaves. The stalks are perfect to use instead of celery when making a flavor base for soups or stews, and the fronds make a wonderful stuffing for fish or chicken.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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