Fennel and Fresh Tomato Sauce
First published in Slimming World magazine May/June 1999 page 76
Serves: 4
Sins per serving: Sin free on Green and Original choices
Preparation and cook: approx 25 minutes
2 medium fennel bulbs
Fry Light
2 garlic cloves, chopped
4 large, ripe tomatoes
2 tbsp finely chopped basil leaves
1 tbsp balsamic vinegar
Salt and black pepper, to taste
Core the fennel bulbs and cut them into thin slivers. Heat a medium
non-stick frying pan and spray lightly with Fry Light. Add the garlic and
fennel and stir-fry over a medium heat until the fennel is tender.
Peel, deseed and roughly chop the tomatoes, add them to the frying pan
along with the basil and balsamic vinegar and cook over a medium heat for 10-15
minutes. Season well and serve hot.
