Tomato and Fennel Breakfast
Tomato and Fennel Breakfast

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tomato and fennel breakfast. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tomato and Fennel Breakfast is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Tomato and Fennel Breakfast is something which I’ve loved my whole life.

Add the tomato paste, whole tomatoes, tomato puree and a large pinch each of kosher salt and pepper. Add the tomato paste, whole tomatoes, tomato puree and a large pinch each of kosher salt and pepper. Arrange in a single layer around the salmon.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tomato and fennel breakfast using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tomato and Fennel Breakfast:
  1. Take 6 large ripe tomatoes, roughly chopped
  2. Prepare 1 plump medium sized fennel, neatly chopped into ‘steaks’
  3. Get 1 tablespoon oil
  4. Take 1 good pinch of salt
  5. Take 1 spring onion, cut small

Pour the rest of the sauce over them and spread evenly. Sprinkle the fennel with the breadcrumb mixture until you have a generous crust. Combine marinara sauce, tomatoes, sliced fennel and fennel seeds in a saucepan. Bring a large saucepan of lightly salted water to a boil over medium-high heat.

Instructions to make Tomato and Fennel Breakfast:
  1. Preheat the oven to about 180C.
  2. Put the oil in an oven safe dish and then add all the vegetables and the salt.
  3. Tightly cover with foil and bake for 30 mins.
  4. 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.
  5. The vegetables will need to cook for about 30 mins uncovered. The tomatoes should be fully collapsed and the fennel tender.
  6. This makes about 3 serves.

Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. I liked this a lot- it is very similar to another soup I make from canned tomatoes, and really enjoyed the addition of the fennel. I took other reviewers advice and doubled everything except for the fennel, as I had a very large bulb from my CSA. Layer the Tomato Slices + Season - lay the tomato slices evenly over the top of the eggs, and sprinkle the top of the tomatoes with the fennel seeds, salt, and pepper. Stir in tomato sauce, vinegar and sugar.

So that is going to wrap it up for this special food tomato and fennel breakfast recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!