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RECIPESSauces, Salsas, etc.Hot & Warm Sauces pg 2 >  Tomato Fennel Red Sauce


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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

• 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

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!

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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