Submitted by Catherine Ferraresi of Gustare Oils & Vinegars on Cape Cod and in Wellesley. She gets her tomatoes at CapeAbilities Farm in Dennis, Phoenix Fruit in Orleans, and the Orleans Farmers Market. She gets her copy of Edible Boston at her shop’s branch in Wellesley.

4 tablespoons Gustare Herbes des Provence EV Olive Oil, divided

2 large onions, chopped

2 large fennel bulbs, chopped (save the feathery fennel fronds)

sea salt

black pepper, freshly ground

2 garlic cloves, minced

2 tablespoons fennel fronds, minced

1 tablespoon fresh thyme leaves

½ cup grated Grana Padano

3-4 each medium, firm, red and yellow tomatoes, sliced ¼ inch thick

2-3 medium, firm green tomatoes, sliced ¼ inch thick

prepared pesto sauce

Preheat oven to 375°. Set aside an ovenproof ceramic dish approximately 9”x13”.

Warm a large skillet and add 3 tablespoons of olive oil, onion, fennel, ½ teaspoon salt and ¼ teaspoon pepper. Sauté over medium-low until soft and translucent. Add garlic, fennel fronds and thyme and cook for an additional minute.

Add onion mixture to the ceramic dish. Sprinkle evenly with grated cheese. Top with sliced tomatoes, overlapping and alternating colors as desired.  Drizzle with remaining tablespoon of olive oil.

Bake for 45 minutes. Remove from oven, top with pesto, and serve