Ingredients for Olive Oil Roasted Tomatoes and Fennel with White Beans

• 2 large fennel bulbs with fronds attached

• 180ml extra-virgin olive oil

• 2 teaspoons coarse kosher salt, divided

• 1125ml grape tomatoes or cherry tomatoes

• 4 large fresh oregano sprigs

• 3 large garlic cloves, thinly sliced

• 1/4 teaspoons dried crushed red pepper

• 1 teaspoon freshly ground black pepper

• 2 425g cans cannellini (white kidney beans), drained

Preheat oven to 218°C. Chop enough fennel fronds to measure 120ml . Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

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