Fresh 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

71 calories; protein 2.1g 4% DV; carbohydrates 11.4g 4% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 2.1g; fat 2.2g 3% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 951.1IU 19% DV; vitamin c 16.5mg 28% DV; folate 12.9mcg 3% DV; calcium 42.4mg 4% DV; iron 1.1mg 6% DV; magnesium 24.9mg 9% DV; potassium 477.8mg 13% DV; sodium 473.2mg 19% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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Rating: 3 stars
This is a wonderful recipe for when I have NO time to cook. I can prep the fennel when I get a chance during the day. I use tinned tomatoes (rinsed) b/c I seem to be unable to find tomatoes that have flavor in the grocery store. Read More