Tomato & Fennel Sauce

January/February 1995

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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.

"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. "
Tomato & Fennel Sauce

Makes: 4 servings, 2/3 cup each

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  • 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


  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.


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.

Nutrition Bonus: Vitamin C (27% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 fat

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