-Boil 2 quarts of water.

-Cut a big X on the bottom of 4 tomatoes and place them in a heat proof pan or glass bowl.

-When the water boils, cover the tomatoes and let the soak for 5 minutes.

-You should then be able to peel off the skins easily.

-Core the tomatoes then set aside.

-Cut 1 fennel bulb in half the long way, then into strips, then chop up into small dice.

-Tip and tail 1 pound of Roma beans.

-Put the diced fennel into a large saute pan and add 2 TBS water or broth.

-Let cook for 5 minutes, covered.

-Add 1 TBS olive oil or ghee to the pan and stir well.

-Add the beans along with the following:

10 chopped Kalamata olives

1 tsp drained capers

2 cloves minced garlic

-Let cook for 5 minutes.

-Add the tomatoes and mash them a little with a potato masher or fork.

-Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes.

-Uncover and cook to evaporate any excess liquid.

-Stir in some sea salt and freshly ground black pepper to taste.

-Before serving, chop up a small handful of fresh basil or dill and sprinkle over top.

-Serve sprinkled with freshly grated parmesan cheese or some crumbled feta if desired.