Roasted Tomato Topping with Fennel and Asiago

Name: Roasted Tomato Topping with Fennel and Asiago
Yield: Serves 4 as a main course or 8 as a first course
Ingredients: 3 tablespoons, virgin olive oil plus extra for drizzling; 1 , large Spanish onion (about 1 1/4 pounds), halved and sliced thin; 1 bulb, fennel (about 1 pound), sliced thin; 4 cloves, garlic, minced; 1 tablespoon, fresh thyme or 1 teaspoon dried; 1 teaspoon, fennel seeds; 1/4 teaspoon, red pepper flakes; 12 , medium plum tomatoes, halved lengthwise; 3 tablespoon, virgin olive oil; 1/2 cup, Asiago cheese (about 1 ounce)

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Appears in Cook's Illustrated May/June 1993

An inventive topping for pizza.

SERVES4 as a main course or 8 as a first course

TIME1 hour

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