TOMATO FENNEL RED SAUCE
Jay, Susan's husband, has donated this sauce from his collection, and we just love it over pasta or polenta. It's a sauce that's packed with flavor, as well as antioxidants, and goes with just about anything.
Yield: 6 servings
Jay's Tomato Fennel Red Sauce
Ingredients
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon cracked black pepper
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
1 tablespoon fennel seeds
14.5-ounce can diced tomatoes, no salt added
15-ounce can tomato sauce, no salt added
6 sun-dried tomatoes, quartered, preferably Sonoma brand
Directions
Saute the onion and garlic in 2 tablespoons of water over medium heat until translucent, about 5 minutes.
Add the spices, herbs, fennel seeds, and stir well to infuse flavor.
Add the tomatoes and tomato sauce, reduce the heat, and simmer for 30 minutes.
Add the sun-dried tomatoes and simmer for an additional 15 to 30 minutes.
Serve with polenta or your favorite pasta!
Nutrition
Each serving contains approximately: Calories 63, Fat calories 4, Fat 0.5g, Saturated fat 0.1g, Cholesterol 0mg, Protein 2g, Carbohydrate 12g, Dietary fiber 3g, Sodium 37mg, Omega-3 fatty acids 0g
Allowances: 2 1/2 vegetables
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