Braised Fennel with Tomato, Green Olives & Capers

1 large fennel bulb, trimmed (¾ to 1 lb. after trimming)

8 large green Sicilian or Cerignola olives

¼ cup extra-virgin olive oil

1 large yellow onion, thinly sliced

1-½ tsp. kosher salt

1-½ cups peeled, seeded, and diced fresh tomato (2 or 3 small tomatoes) OR a 28-oz. can whole tomatoes (preferably San Marzano), drained, seeded, and diced

3 Tbs. capers, drained and rinsed

1-½ Tbs. chopped fresh flat-leaf parsley

Directions at finecooking.com

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