- 1 large fennel bulb, trimmed
- 8 large green Sicilian or Cerignola olives
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- salt to taste
- 1-1/2 cups peeled, seeded, and diced tomatoes
- 3 Tbs. capers, drained and rinsed
- 1-1/2 Tbs. chopped fresh flat-leaf parsley
- Trim and cut the fennel bulb in half lengthwise and then cut each half lengthwise into four 1-1/2-inch-thick wedges.
- Slice the olive flesh off the pits lengthwise.
- Sauté the fennel, one cut side down, and reduce the heat to medium. Cook, turning once with tongs, until the wedges are lightly browned on both cut sides, 2 to 3 minutes per side.
- Add the onion and salt, and cook, stirring occasionally and gently so as not to break up the fennel wedges, until the onions are slightly softened and browned, about 5 minutes.
- Add the tomatoes, capers, and olives to the pan along with 1 cup water. Bring to a simmer, cover, and reduce the heat to medium low or low, to maintain a steady simmer.
- Cook until the fennel wedges are fork tender, 20 to 25 minutes. Uncover, raise the heat to high, and simmer briskly until most of the liquid evaporates, leaving a thick sauce, 3 to 5 minutes. Gently stir in the parsley. Let rest 15 minutes before serving.