Fennel With Provencal Tomato

While preparing to cook my fennel in solely a little olive oil, I stumbled across 4 sad tomatoes in the fridge last night that wanted to be used up as well as 300ml vegetable juice. I altered what I had planned to cook, and this is what turned out (nicely, in my opinion).

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 2  fennel bulbs
• 4  tomatoes
• 1 1⁄4 cups  vegetable juice (300ml)
• 1  tablespoon olive oil
• 1  teaspoon garlic powder
•  salt
•  pepper
•  herbes de provence

Directions

1. Wash and cut up all your vegetables first.
2. Heat up the olive oil in the pan, and slowly start adding in the pieces of fennel. When they have cooked for a while and taken up the aroma of the olive oil, pour in the vegetable juice, cook on high (or at least that is what I did, because I wanted to get rid of the liquid and make the sauce thicken).
3. After about 10 to 15 minutes, add in the tomatoes. After another 5 minutes, add salt, pepper and garlic to taste (you could also put in fresh garlic, but I didn't have any -- or leave it out).
4. I left the fennel cooking until firstly, the liquid had reduced nicely and secondly, the fennel was cooked through. I think it took about 3o minutes. But it doesn't have to be that long because you can eat all the ingredients raw anyway!
5. Sprinkle with Herbes de Provence, server aussitôt (serve away).
6. As a main dish, I guess you could serve it with rice or noodles or potatoes -- I just ate it like that. As a side dish, it could accompany fish or chicken or anything that rocks your boat. Is still very nice the second day, reheated or cold. And low in fat.