3 medium hot house tomatoes
1 garlic clove, finely sliced
1 thyme sprig, picked
Salt and pepper
2/3 cup ½” sourdough bread cubes
1 tablespoon garlic oil, or olive oil
1 bulb fennel
2 cups garlic oil, or olive oil
For tomato jam:
Heat oven to 300°F.
Cut tomatoes into quarters, and toss with olive oil, garlic, thyme, salt and pepper.
Place on roasting rack over a sheet pan and put in oven for 3 hours. The tomatoes should not change color. You want them to still be juicy, but flavors will be more concentrated. Remove from oven and set aside to cool.
Place bread cubes in a small bowl and coat evenly with 1-2 tablespoons garlic oil (or olive oil). Spread onto small sheet pan and toast in the oven for 10 minutes.
Heat a sauté pan over medium heat. Add tomatoes and their liquid. Add bread cubes and gently stir to fully incorporate bread into tomatoes. Using a wooden spoon, break apart the chunks of softened bread. It should resemble the texture of chutney. Season with salt and pepper.
For oil-poached fennel:
Cut the ends off of the fennel. Cut the fennel in half the long way and remove the core. Separate 4 petals and cut each one into half.
Add the fennel petals to a small pot and cover with the garlic oil or olive oil.
Bring to a simmer over low heat and simmer gently until the fennel is tender, about 4-6 minutes. They are done when a cake tester inserted into one meets no resistance. Remove from the oil and place poached fennel cups upside down on a drying rack over a baking sheet to drain the excess oil.
Shave the rest of the fennel very thinly on a mandolin. Placed sliced fennel in bowl with acidulated water. Serve the tomato jam in the fennel cups and garnish with the shaved fennel.