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Tomato & Fennel Sauce

:  January/February 1995

Your rating: None Average: 4 (2 votes)

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.


READER'S COMMENT:
"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 Recipe

Makes: 4 servings, 2/3 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

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


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Vegan
Type of Dish
Main dish, vegetarian
Sauce/Condiment, savory
Ease of Preparation
Easy
Ethnic/Regional
Italian
Mediterranean
Total Time
15 minutes or less
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
January/February 1995
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