Remove the top featherly stalks from your fennel. Cut your fennel bulbs in quarters, then cut the quarters in half.
Put then into boiling, salted water and cook for 10 minutes.
While your fennel is cooking, preheat the oven to 220°C and prick all your cherry tomatoes. After 10 minutes remove the fennel with a slotted spoon and put to the roasting tray.
Add your tomatoes to the fennel water for 1 minute to loosen the skins. Drain.
Run a little cold water over the cherry tomatoes.
Peel the skin away from the tomatoes and then add the tomatoes to the roasting tray.
Add the garlic and season with salt and pepper. Drizzle with olive oil and mix together.
Try to arrange neatly so you have one layer.
Add your butter breaking them up over the vegetable.
Bake in the middle of the preheated oven for 30 minutes. Serve hot.
