Chargrilled Fennel with Tomato and Anchovy Dressing

This recipe is sooooooooooooo good. It's based on a recipe by Sophie Grigson, the daughter of Jane Grigson, a guru of the vegetable world.

2 bulbs fennel
olive oil

Dressing:
2 cloves garlic (finely chopped)
2 tbsp olive oil
4 anchovy fillets (chopped)
2 large ripe tomatoes
balamic vinegar
pepper

Chop the fennel into long wedges. Toss in olive oil and cook on a griddle pan or BBQ until slightly back and soft. Place into a serving dish. In the meantime, finely chop the garlic and anchovies and add to olive oil in a small frying pan. Fry for a few minutes mashing them down a bit to dissolve them in the oil. Finely chop the tomatoes and add to the fennel. Cover with the oil and season pepper and generous amounts of balsamic vinegar. Serve warm with crusty bread.