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Add the garlic, bay leaves, tomatoes, vegetable stock, a couple of good pinches of sea salt and plenty of freshly cracked black pepper to the slow cooker.
Stir the mixture and bring to a simmer.
Turn the heat off. Place the fennel bulbs in the mixture cut side up, but not fully submerged.
Drizzle a little more Olive Oil over each fennel bulb.
Slow cook for 4 hours.
Serve with lashings of JOSEPH First Run Extra Virgin Olive Oil and plenty of crusty bread. Enjoy!
This recipe is delicious on its own or with a side of gnocchi, pasta, or polenta.