Categories: Salads, Side dish, Vegetables 
      Yield: 4 servings 
  
      3 lg Heads Florence fennel 
           -- (Finocchio) 
      2 md Onions 
      2    Garlic cloves 
      5 tb Olive oil 
      1 lb Tomatoes 
    1/4 pt Dry white wine 
      1 pn Thyme 
           Salt & pepper 
  
  Trim the fennel & cut each head into quarters.  Boil in salted water 
  for 10 minutes & drain very well. 
  Chop the onions & garlic finely.  Heat the oil & saute them until 
  they rae golden & soft.  Add the fennel & stir well over low heat. 
  Skin the tomatoes, remove the seeds, chop the flesh roughly & add to 
  the saute mixture. 
  Add the wine, thyme, salt & pepper.  Stir well, cover & simmer for 1 
  hour. Put into a serving dish & chill before serving.