Sun-Dried Tomato Marinara Sauce

By MissHeather

Ingredients

• 8 ounces oil-packed sun dried tomatoes, undrained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup diced carrot
• 3 cloves garlic, minced
• 56 ounces canned tomatoes, undrained
• 2/3 cup chablis
• 1 teaspoon dried fennel seed
• 1/2 teaspoon pepper

Preparation

Step 1

Drain sun-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 for 15 minutes, stirring occasionally. Stir in dried and canned tomatoes, wine, fennel seeds and pepper. Cook, uncovered, over medium heat for 1 hour or to desired consistency.

Put 1/2 of sauce in blender. Pulse until chopped but not smooth. Repeat with remaining sauce.