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Olive Oil Roasted Tomatoes and Fennel with White Beans

['2 large fennel bulbs with fronds attached', '3/4 cup extra-virgin olive oil', '2 teaspoons coarse kosher salt, divided', '2 pints grape tomatoes or cherry tomatoes', '4 large fresh oregano sprigs', '3 large garlic cloves, thinly sliced', '1/4 teaspoon dried crushed red pepper', '1 teaspoon freshly ground black pepper', '2 15-ounce cans cannellini (white kidney beans)', 'drained']

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore 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 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

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