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.