1 tablespoon extra virgin olive oil 1 small bulb fennel 1 clove garlic, crushed and minced 1 small
shallot, thinly
sliced 4.5 — 5 cups mixed heirloom tomatoes Juice of one large orange (about 1/2 cup) 1/2 fine sea salt + pepper to taste Orange zest and
reserved fennel fronds to garnish