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.
