Cut fennel bulbs in half lengthwise. Cook until just tender with water and a little salt (in a pressure cooker in about four minutes, otherwise in about 12 minutes). Drain and collect juice.
Dip tomatoes briefly in hot water, rinse when cool, peel and cut into small cubes.
Heat butter. Sauté onions, then add tomatoes. Steam for five minutes, turning.
(Can be prepared to this point).
Place fennel bulbs in a buttered baking dish. Cover with the tomato/onion vegetables. Grate cheese. Mix with cream and the same mass of gravy from the pressure cooker. Spread evenly over the fennel and tomatoes. Bake for 15 minutes at 200 °C. The cheese mixture should take color only slightly. Sprinkle with pepper.
Variations
* Omit the onions and tomatoes (exceptional if the fennel is intended as an accompaniment to meat). In this case, bake only about 8 minutes, that is, until the cheese melts.
* Place fennel slices alternately with precooked potato slices in the dish.
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