Roasted Tomato and Fennel
1 teaspoon extra virgin olive oil
1 large head of fennel
1 clove garlic
2 roma tomatoes
salt and pepper
Saute the fennel in olive oil until lightly golden. Add in garlic, cook one minute. Add in tomatoes. Season with salt and pepper. Heat it just until tomatoes have softened a little.
About 200 calories. Fennel is 27 calories per cup so it depends on how much you add.