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catherine louise schubert creative-in-residence Oven-Roasted Heirloom Tomatoes VegetarianThis savory and elegant dish works as a side dish and with couscous as a perfect vegan meal. Packed with flavor from Oven-Roasted Heirloom Tomatoes, the recipe can be made ahead and served warm or at room temperature. Catherine Louise Schubert based this upon a recipe in “How to Eat a Peach” by Diana Henry.
Step 1
Pre-heat the oven to 375°
Step 2
Prepare fennel: Quarter the fennel bulbs reserving the fronds. Toss with lemon juice, olive oil, garlic, fennel seeds, crushed red pepper, salt and pepper. Roast on a sheet pan covered in foil for 25 minutes; remove foil and roast for 5 more minutes.
Step 3
Prepare tomatoes: gently warm Oven-Roasted Tomatoes in a small pan with harissa over medium-low heat.
Step 4
Prepare the dressing: Dice the rind of the preserved lemon. Whisk together white wine vinegar, preserved lemon juice, honey, and extra virgin olive oil. Add the cilantro and diced lemon rind.
Step 5
Drain and rinse chickpeas.
Step 6
Arrange the roasted fennel on a platter, top with chickpeas and warmed tomato sauce. Spoon dressing over the top and dress with reserved fennel fronds.
Ingredient list
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116 oz. jar Tomato Bliss Oven Roasted Tomatoes
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1 1/2Tbsp. harissa
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1tsp. sugar, optional
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2bulbs of fennel, fronds reserved and chopped
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1lemon, juiced
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2garlic cloves, crushed
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1/2teaspoon crushed fennel seeds
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salt and pepper
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pinchcrushed red pepper flakes
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5Tbsp. olive oil
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1tin (15.5 oz.) chickpeas
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2small preserved lemons, plus juice from the jar to taste
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2Tbsp. white vinegar
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1Tbsp. honey
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1/4cup chopped cilantro
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