Fenouil Braise

• 6 heads of fennel
• 4 tablespoons olive oil
• 2 garlic clo

Cut the fennel bulbs in half lengthways. Place the oil and garlic in a heavy-bottomed frying-pan with a lid. Season the fennel and place, cut-side down, in the pan. Cook, covered, over a very gentle heat for 30 minutes, turning occasionally. Add the tomatoes and season with salt and pepper. Cover and cook for a further 30 minutes at the lowest heat possible, until the fennel is tender. If there