Sunchoke And Tomato Gratin

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1 pound Jerusalem artichokes (sunchokes), cut into 1/4-inch-thick slices (about 4 cups)

2 teaspoons olive oil

4 cups thinly vertically sliced onion

2 garlic cloves, minced

1/2 cup thinly sliced celery

2 tablespoons tomato paste

1/2 teaspoon fennel seeds, crushed

1/8 teaspoon salt

1 (28-ounce) can whole tomatoes, undrained and coarsely chopped

1 bay leaf

Cooking spray

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/4 cup sliced ripe olives

2 tablespoons thinly sliced fresh basil

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