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Olive-Oil-Roasted Tomatoes And Fennel With White Beans


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2 large fennel bulbs with fronds attached

3/4 cup extra-virgin olive oil

2 teaspoons coarse kosher salt, divided

2 pints grape tomatoes or cherry tomatoes

4 large fresh oregano sprigs

3 large garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 teaspoon freshly ground black pepper

2 15-ounce cans cannellini (white kidney beans), drained

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