Roasted Fennel and Tomatoes



2 fennel bulbs
1 whole garlic bulb
1 lemon
3 tbls. olive oil
1 tsp. salt & sugar
1 pint grape tomatoes

1. Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

Yield: 4 servings.