Tuesday, October 27, 2015

Roasted Fennel and Tomatoes

What I did with the last of my summer tomatoes?  I had two roma's left that I needed to use.  It was the absolute last of the fully ripe, summer tomatoes.  I wanted to do something special with them.  It is always hard to say goodbye to tomatoes.  I decided to roast up some fennel since I needed to eat and it was a 5:2 Fasting Day.  Fennel is low in calories.  This meal turned out to be roughly 200 calories.

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.

1 comment:

Debbie said...

This sounds so yummy --and autumny. (I just made that word up--but it fits with roasted veggies, don't you think?)

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