Instructions: Using a sharp, trim the fennel, discarding any tough outer leaves. Cut the bulb into quarters. Bring a large pan of water to a boil, add the fennel and celery, and cook for 8-10 minutes, or until just tender. Remove with a draining spoon. Place the fennel pieces, celery and sun-dried tomatoes in a large baking dish. Mix the strained tomato and oregano together and pour the mixture over the fennel. Sprinkle with the Parmesan cheese and bake in a preheated oven at 375F degrees for 20 minutes or until hot. Serve as an appetizer with bread or as a vegetable side dish.

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