Roast Fennel, Tomatoes & Onions


Preparation info
  • Serves


    with leftovers
    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

Another one of my most requested “signature” dishes. I can’t remember how many times I have been asked to make this lovely baked veggie recipe which is the perfect accompaniment for roast chicken, summer barbeques and tarts. It also makes a delicious filling for a vegetarian pie, which I’ve also done many times.


  • 4 onions, peeled and cut into quarters
  • 2 cloves garlic, peeled and finely diced
  • 6 tomatoes, cut into q


  1. Place all the vegetables into a large roasting tray so they are all sit in one layer, add the fennel seeds, drizzle the oil over the vegetables and mix well.
  2. Season to taste with salt and pepper, then roast in pre-heated oven, 250°C/500°F/Gas mark 9 for 30 minutes, or until the vegetables are charred, the tomatoes have made a “jus” and the vege