Fennel Nicoise

Directions

1. 1
   Trim the fennel and cut each head into quarters.
2. 2
   Boil in salted water for 10 minutes and drain very well.
3. 3
   Chop the onions and garlic finely.
4. 4
   Heat the oil and saute them until they rae golden and soft.
5. 5
   Add the fennel and stir well over low heat.
6. 6
   Skin the tomatoes, remove the seeds, chop the flesh roughly and add to the saute mixture.
7. 7
   Add the wine, thyme, salt and pepper.
8. 8
   Stir well, cover and simmer for 1 hour.
9. 9
   Put into a serving dish & chill before serving.