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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
butter |
2 fennel bulbs, finely chopped |
1/2 teaspoon fennel seed, crushed |
2 scallions, thinly sliced |
light brown sugar |
1 (26.5-ounce) package vacuum-packed chopped tomatoes |
heavy cream (optional) |
Directions:
1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add fennel, seeds, and scallions; saute 6 minutes. Add 1 1/2 cups water, 2 teaspoons brown sugar, and tomatoes; bring to a boil. Reduce heat to a simmer, and cook 5 minutes, stirring occasionally. Season with salt and pepper. Stir in 1/4 cup cream, if desired.
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