Roasted Fennel and Cherry Tomatoes

1 large fennel bulb with fronds attached

1/2 cup extra-virgin olive oil

1 teaspoons coarse kosher salt, divided

1 pint cherry tomatoes

2 large fresh oregano sprigs

2 large garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 teaspoon freshly ground black pepper

Grated parmesan 

15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop/mince enough fennel tops to measure 1/4 cup. Trim fennel bulb and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge.

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and chopped fennel tops. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Grate parmesan over the mixture. Serve warm or at room temperature.