Return to Recipes
Category:
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
-
116 oz. jar Tomato Bliss Oven Roasted Tomatoes
-
1 1/2Tbsp. harissa
-
1tsp. sugar, optional
-
2bulbs of fennel, fronds reserved and chopped
-
1lemon, juiced
-
2garlic cloves, crushed
-
1/2teaspoon crushed fennel seeds
-
salt and pepper
-
pinchcrushed red pepper flakes
-
5Tbsp. olive oil
-
1tin (15.5 oz.) chickpeas
-
2small preserved lemons, plus juice from the jar to taste
-
2Tbsp. white vinegar
-
1Tbsp. honey
-
1/4cup chopped cilantro
Find your Tomato Bliss right away
Clarified Tomato Broth
From $20
