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1
Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic.
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2
Trim fennel stalks flush with bulb, discarding stalks.
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3
Halve bulb and core.
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4
Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups.
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5
Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups.
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6
Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
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7
Peel tomato (see below), reserving boiling water and ice water, and seed.
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8
Cut enough tomato into 1/4-inch dice to measure 3/4 cup.
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9
Add carrot to boiling water and cook 1 minute.
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10
Drain carrot in a colander.
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11
Transfer carrot to ice water to stop cooking and drain.
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12
In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened.
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13
Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes.
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14
Add spices and cook, stirring, 1 minute.
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15
Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes.
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16
Keep vegetables warm, partially covered.
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17
Vegetables may be prepared 1 day ahead and chilled, covered.
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18
Reheat vegetables with 1 to 2 tablespoons water.
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19
Have ready a bowl of ice and cold water.
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20
Cut an X in blossom end of each tomato.
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21
In a saucepan of boiling water blanch tomatoes 10 seconds.
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22
Transfer tomatoes with a slotted spoon to ice water to stop cooking.
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23
Peel tomatoes.
