- 1 pound tomatoes, cut in wedges
- 2 medium bulbs fennel, cut into thin wedges, plus fennel fronds for sprinkling
- 3 tablespoons olive oil
- kosher salt and black pepper
- Heat oven to 375° F. On 2 rimmed baking sheets, toss the tomato and fennel wedges with the oil and ¼ teaspoon each salt and pepper. Roast until the fennel is tender, 40 to 50 minutes. Sprinkle with fennel fronds.