Sun-Dried Tomato Spaghetti Sauce

Recipe Ingredients

8 oz	227g	"bella" oil-packed sun-dried tomatoes - undrained
1 cup	62g / 2.2oz	Onion - chopped
1 cup	110g / 3.9oz	Celery - chopped
1 cup	110g / 3.9oz	Carrot - diced
3		Garlic - minced
2		Whole tomatoes - undrained
2/3 cup	157ml	Chablis or other dry white wine
1 teaspoon	5ml	Dried fennel seed
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside. Heat reserved oil in a Dutch oven; saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.

Stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring mixture occasionally.

Position knife blade in food processor bowl; add half of sauce mixture. Pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat the same procedure with remaining half of sauce mixture. Serve over hot pasta.

Source:
"Bella" Sun Dried Tomatoes Recipe Card

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