Entered for safe-keeping, from Better Homes & Gardens' "Cook's Secrets: 62 Recipes You'll Want to Make Forever". If you have never tried fresh fennel, it is best in spring, as is asparagus. Fresh tomatoes in our local markets are usually disappointing, so I buy canned whole Roma tomatoes; in this recipe a 14.5-oz. can of good-quality diced tomatoes would work well, and I would include the juice. If you have a piece of Parmesan rind on hand, toss it in, too. See bhg.com/CSProduce for a chart of peak times for spring veggies.