Sun Dried Tomato Spaghetti Sauce

By marsie

Ingredients

• 8 oz Belle oil packed sun dried tomatoes, undrained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup diced carrots
• 3 cloves garlic, minced
• 2 (28 oz) cans whole tomatoes undrained
• 2/3 cup Chablis or other dry wine
• 1 tsp dried fennel seed
• 1/2 tsp pepper

Details

Servings 6

Preparation

Step 1

1. Drain sundried tomatoes, reserving 1/4 cup oil
2. Chop tomatoes and set aside.
3. Heat reserved oil in a dutch oven/saute onion, celery, carrots and garlic in hot oil 15 minutes, stirring occasionally.
4. Stir in dried and canned tomatoes/wine/fennel seeds and pepper and cook uncovered over medium heat 1 hr or to desired consistency (stirring mixture occasionally)
5. Position knife blade in food processor bowl and add half of sauce mixture/pulse 4-5 times or until mixture is chopped but not smooth
6. Repeat the same procedure with remaining half of sauce mixture.
7. Serve over hot pasta