Serving size - about 1/2 cup.
1. Heat oil in a large dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (though fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low head for 55 minutes or until sauce thickens, stirring occasionally.
Yield: about 12 cups
Serving size: 1/2 cup
Points: 1
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (85g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 34 | ||
Calories from Fat: 9 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 157.5mg | 5 % | |
Potassium 89.3mg | 2 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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