10 Ingredients
  • 1 lb ripe plum tomatoes (about 6)
  • 4 garlic cloves
  • 1 fennel bulb (about 1 lb), trimmed and cut into 1/4-inch dice
  • 1/4 cup red-wine vinegar
  • 1 tbsp capers, rinsed and drained
  • 1/4 tsp crushed red-pepper flakes or finely chopped fresh red chile
  • 2 tbsps extra-virgin olive oil
  • 1 cup loosely packed fresh basil leaves
  • 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • Olive-oil cooking spray
Nutrition
140
7% daily value
4 servings
                                       
                                            high-​fiber, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

13% 9

Saturated

6% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 9

Fiber

23% 6

Sugars

- 8

Sugars, added

- 0

Protein

7% 3

Cholesterol

- 0

Sodium

5% 126

Calcium

11% 106

Magnesium

11% 45

Potassium

25% 860

Iron

14% 2

Zinc

5% 1

Phosphorus

15% 102

Vitamin A

20% 184

Vitamin C

86% 51

Thiamin (B1)

5% 0

Riboflavin (B2)

5% 0

Niacin (B3)

8% 2

Vitamin B6

10% 0

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 3

Vitamin K

446% 356
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