Fennel is a herbaceous and aromatic plant. It contains essential oils of 7% and was known in ancient Greece, China, Egypt, and India. The Greek name for fennel is marathon  or marathos .


  • 6 tomatoes large and mature
  • 4 large onions finely chopped
  • 1 artichoke grated
  • 1 cup of olive oil
  • 8 tablespoons of rice
  • 1 big bunch of fennel
  • 2 carrots grated
  • 2 zucchini grated
  • 1 teaspoon of sugar
  • 7 large vine leaves
  • Salt & Pepper
  • olive oil for baking
  • a little oregano

Remove the lid from the tomatoes and with a spoon, we dig and carefully remove the interior. Salt the inside of each tomato and place it upside down to drain all of its liquids. In a large bowl we put the olive oil, the flesh of fried tomatoes, onions, carrots, artichokes, pumpkins, fennel, rice, oregano, sugar, salt pepper and shake them by hand. Fill the tomatoes up and close them with the lid we removed at the beginning.

Place them on a pan and put the vine leaves on top so that the tomatoes do not burn in the oven. Rub a large tomato overhead, pour over the olive oil and place the pan in the oven, at 150 degrees, about an hour and a half. For the last 15 minutes, remove the burnt leaves and let the tomatoes turn red. We serve the food always cool or at room temperature.

Categories: Recipes