Tomato & Fennel Sauce
http://www.eatingwell.com/recipes/tomato_fennel_sauce.html
From EatingWell: January/February 1995Fresh tomatoes and fresh fennel accented with fennel seeds bring the sauce alive. Serve over cooked pasta. Leftovers would be terrific served with cold roast beef.
4 servings, 2/3 cup each | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 1 1/2 cups marinara sauce
- 3 plum tomatoes, seeded and chopped (1 cup)
- 1 cup thinly sliced fennel, (1/2 small bulb)
- 1 teaspoon fennel seeds, crushed
- Salt & freshly ground pepper, to taste
Preparation
- Combine marinara sauce, tomatoes, sliced fennel and fennel seeds in a saucepan. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until the sliced fennel is tender, about 5 minutes. Season with salt and pepper.
Nutrition
Per serving : 71 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 3 g Fiber; 473 mg Sodium; 477 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat