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UW Health SMPH
American Family Children's Hospital
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Three-Tomato Fennel Garlic Spaghetti Sauce

This sauce combines three different types of tomatoes for a wonderful flavor and texture. Fresh fennel is available in most grocery stores.
 
Serves 4
 
Ingredients
  • ½-1 pound cherry tomatoes
  • 4 T. sun dried tomatoes in olive oil, drained and minced
  • ¾ c. canned dice tomatoes
  • 3 cloves garlic, minced
  • 1 leek, sliced thin
  • ¼-1/2 cup fresh parsley, minced
  • ¼ - ½ cup fresh basil, minced
  • 1 stalk fresh fennel, minced
  • ½ t. crushed red pepper
  • ½- 1 T. pizza spices
  • ½ T. ground fennel seeds
  • 1-2 T. capers
  • Fresh ground black pepper, garlic powder, and onion powder to taste
Instructions
  1. Heat 2-3 T. olive oil in a large sauté pan. (Can use olive oil from the sun-dried tomatoes.) Add garlic, fennel, red pepper, and sauté about one minute. Add all three kinds of tomatoes. Cook until fresh tomatoes wilt.Add capers, parsley, and leek. Cook 2 minutes. Add basil, black pepper, pizza spices, and ground fennel. Toss together. Taste and add garlic powder, onion powder and more black pepper as desired.

  2. Serve over pasta

  3. Add shrimp or chicken, if desired. Top with grated Parmesan or Romano cheese.
 
Nutrition Facts
 

Calories: 62.3

Total Fat: 1.45g

Saturated Fat: 0.17

Cholesterol: 0

Sodium: 266 mg

Carbohydrates: 11.7 G

Fiber: 2.59

Sugar: 3.6 g

Protein: 2.5 g