For the tomatoes, stir together the garlic, basil, vinegar, oil and salt in a large bowl. Add the onion and cook over a medium heat, stirring occasionally, for 10–15 minutes, until they are amber. Add the spring onion, garlic and ginger to the pan and stir-fry over a low heat for about a minute. Transfer everything to a baking dish, season, cover with foil and cook for 45 minutes, until the fennel is tender. Bring to a boil, cover, lower the heat and cook gently for 20 minutes, until the beetroot is tender.

Source: The Guardian April 04, 2018 05:00 UTC