Tomato & Fennel Sauce

Tomato & Fennel Sauce

1 Review
From: EatingWell Magazine, January/February 1995

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ cups marinara sauce
  • 3 plum tomatoes, seeded and chopped (1 cup)
  • 1 cup thinly sliced fennel, ( ½ small bulb)
  • 1 teaspoon fennel seeds, crushed
  • Salt & freshly ground pepper, to taste


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  1. 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 information

  • Per serving: 71 calories; 2 g fat(0 g sat); 3 g fiber; 11 g carbohydrates; 2 g protein; 13 mcg folate; 0 mg cholesterol; 2 g sugars; 951 IU vitamin A; 16 mg vitamin C; 42 mg calcium; 1 mg iron; 473 mg sodium; 478 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, ½ fat

Reviews 1

July 03, 2010
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By: Glaukopis
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.
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