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. Source: EatingWell Magazine, January/February 1995

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Ingredients

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Directions

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  • 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.

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Nutrition Facts

71 calories; 2.2 g total fat; 0.3 g saturated fat; 473 mg sodium. 478 mg potassium; 11.4 g carbohydrates; 3 g fiber; 2 g sugar; 2.1 g protein; 951 IU vitamin a iu; 16 mg vitamin c; 13 mcg folate; 42 mg calcium; 1 mg iron; 25 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
10/30/2011
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