Ingredients:
2 large fennel bulbs, trimmed, fronds reserved, and each bulb cut through core into 6 wedges
3 tablespoons unsalted butter, cut into 3 pieces
¾ cup pureed canned or fresh plum tomatoes
¼ cup chicken broth
1 tablespoon fresh lemon juice
¼ teaspoon sea salt, or to taste

Directions:

  1. Place rack in center of oven. Preheat oven to 500 degrees.
  2. Chop enough of the reserved fennel fronds to get 2 tablespoons. Set aside.
  3. Put the butter in a 12 x 10 x 2-inch roasting pan. Place the pan in the oven for 1 minute to melt the butter. Remove from the oven. Toss the fennel wedges into the pan, turning to coat evenly with butter.
  4. Roast the fennel for 17 minutes. Turn the wedges and roast for another 10   minutes or until golden brown. Remove pan from oven.
  5. Reduce heat to 350 degrees.
  6. Pour the tomato puree and stock over the fennel. Return pan to the oven and bake for 25 minutes, or until tender, turning the fennel once halfway through the cooking. Remove the fennel to a platter with a slotted spoon. Add the lemon juice and salt to the sauce in the pan. Pour over the fennel and sprinkle with the fennel fronds.