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.