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Sun Dried Tomato Marinara Sauce




Source of Recipe


Internet


List of Ingredients




8 oz. oil-packed Sun Dried Roma Tomatoes, undrained
1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
3 cloves minced garlic
2 (28 oz.) cans whole tomatoes, undrained
2/3 cup Chablis or other dry white wine
1 tsp. dried fennel seed
1/2 tsp. pepper


Recipe



Drain Sun Dried Roma 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. Yields 6 cups