Recipe Details
Ingredients
-
2tablespoonsolive oil
-
1tablespoonbutter
-
1mediumonion, finely chopped
-
½teaspoonsalt
-
3large clovesgarlic, minced
-
2teaspoonsItalian herb mix
-
½teaspoonground fennel seed
-
½teaspoonred pepper flakes
-
¼cupbalsamic vinegar
-
1(28 ounce) cancrushed tomatoes
-
2tablespoonstomato paste
Cooking Directions
-
Heat olive oil and butter in a large skillet over medium-high heat. Add onion and salt; sauté until onion is translucent, about 5 minutes. Stir in garlic, herb mix, fennel seed, red pepper flakes, and balsamic vinegar. Continue to heat until mixture appears slightly syrupy, about 5 minutes. Add tomatoes and tomato paste. Bring back to a simmer until heated through, about 10 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories124 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 2g |
10% |
| Cholesterol 5mg |
2% |
| Sodium 427mg |
19% |
| Total Carbohydrate 15g |
6% |
| Dietary Fiber 3g |
12% |
| Total Sugars 3g |
|
| Protein 3g |
6% |
| Vitamin C 16mg |
18% |
| Calcium 69mg |
5% |
| Iron 2mg |
13% |
| Potassium 499mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
