Fennel With Tomatoes, Onions, and Raisins

5.0 (1 reviews)

6 fennel bulbs, washed
Water sufficient to cover the tomatoes
6 ripe plum tomatoes, peeled
1 tsp. cumin seeds
2 Tbsp. olive oil
1 small yellow or white onion, chopped
1/4 cup raisins
Salt and freshly ground black pepper, to taste
Sicilian olive oil, to taste

• Trim off the tops and the tough root ends of the fennel bulbs. Rinse. Quarter and peel off any tough outer leaves. Set aside.
• Boil the water in a small saucepan. Add the tomatoes one by one. After a few seconds, the skins will pucker and begin to loosen. Remove immediately from the water and slide off the skins. Chop the tomatoes roughly and set aside.
• Dry-roast the cumin seeds over medium-high heat just until the aroma releases. Remove from the heat and crush slightly using a mortar and pestle. Set aside.
• Heat the oil in a deep pan and add the onion. Sauté until softened. Stir in the quartered fennel bulbs, tomatoes, and cumin. Sauté for a few minutes and then add the raisins. Stir to combine.
• Cover and simmer for 25 to 30 minutes, or until the fennel bulbs pierce easily with a knife.
• Add the salt and pepper. Sprinkle with Sicilian (fruity) olive oil and serve.

Makes 3 to 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind