ROASTED TOMATO & FENNEL SAUCE WITH PREGO TRADITIONAL SAUCE

Made With:

Sauces/Gravies

Prego® Traditional Pasta Sauce

Vine-ripened tomatoes provide the base for the perfect balance of sweet tomato taste and savory Italian seasonings…a true classic!

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Bases, Broths & Stocks

Swanson® Chicken Broth

Swanson® broth is the perfect choice for creating mouthwatering meals that are not only easy to prepare but also lower in fat. Cooking tips included on label.•This soup is part of our Classics Collection.

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Tip

Roma tomatoes add sweetness, or use heirloom tomatoes for richer flavor. Add heat with cayenne pepper or roasted jalapenos. Perfect with chicken, pork, beef and pasta.

Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 39
% Daily Value
Total Fat 1.8g
3%
Saturated Fat 0.3g
2%
Cholesterol 0mg
0%
Sodium 200mg
8%
Total Carbohydrate 5.3g
2%
Dietary Fiber 1.4g
6%
Protein 0.9g
2%
Vitamin A 5%
Vitamin C 14%
Calcium 2%
Iron 2%
Total Time

60 min.

Serving & Size

1/4 CUP (2 FL OZ)

Yields

This hearty tomato and fennel sauce is a rich addition to any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 39
% Daily Value
Total Fat 1.8g
3%
Saturated Fat 0.3g
2%
Cholesterol 0mg
0%
Sodium 200mg
8%
Total Carbohydrate 5.3g
2%
Dietary Fiber 1.4g
6%
Protein 0.9g
2%
Vitamin A 5%
Vitamin C 14%
Calcium 2%
Iron 2%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
plum tomato, diced 14  ea.
fennel bulb, individual bulbs, trimmed, diced ea.
olive oil 0 1/2  cups
1. Preheat oven to 350° F.

2. Toss tomatoes and fennel in olive oil.

3. Roast for 30-40 minutes, or until fennel is tender.
Made With:

Bases, Broths & Stocks

Prego® Traditional Pasta Sauce

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Weight Measure
Prego® Traditional Pasta Sauce, 106 ounces each 106 oz. pouches
Made With:

Sauces/Gravies

Swanson® Chicken Broth

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Swanson® Chicken Broth 4 1/2  cups
4. Blend tomatoes, fennel, Prego® Traditional Pasta Sauce and Swanson® Chicken Broth.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

5. Serve hot.

CCP: Hold for hot service at 140°F or higher until needed.
 
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