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Tomato & Fennel Sauce

  • 15 m
  • 15 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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