Fennel with Tomatoes

Ingredients

• 2 fennel bulbs
• 1 tbsp. olive oil
• 1 onion, thinly sliced
• 2 tomatoes, skinned and chopped
• 1/2 cup black olives, pitted
• 2 tbsp. torn fresh basil leaves
• Ground black pepper

Directions

1. Cut off and chop the fennel fronds. Cut the bulbs in half lengthwise, then slice thinly.
2. Heat the oil in a heavy skillet. Add the onion to the skillet and cook over low heat, stirring occasionally, for a 5 minutes until soft.
3. Add the fennel slices and cook, stirring occasionally, for another 10 minutes.
4. Increase the heat and add the tomatoes and olives. Cook, stirring frequently, for 10 minutes, then stir in the basil and season to taste with pepper.