For about four persons you need:
4 big florence fennels
5 big tomatoes (or 14 oz canned tomatoes )
1 table spoon extra virgin olive oil
9 oz mozzarella, or other cheese
* Wash the florence fennel and cut away the shafts, but save the fennel leaves. Divide the fennel into quarters and chip the fennel leaves. Take a frypan and pour the olive oil into it.
Roast the fennel quaters gently, till they are brown from each side. Put in the fennel leaves, salt and pepper.
* Take the hacked tomatoes, or the canned tomatoes and add them to the fennel. Put the cooking top on, and boil it lightly till it is soft. Please check from time to time if there is enough liquid, maybe you have to give some water into.
* Then you need a shallow oiled baking dish. Pour in the tomato-fennel mixture. Cut the mozzarella into thin slices and cover the whole gratin with the cheese.
* Gratinate it in the oven at about 392° F.
We like to eat potatoes or some baguette with it.