Ingredients:
8 ounces sun-dried tomatoes packed in oil, undrained
1 cup onions, chopped
1 cup celery, chopped
1 cup carrots, diced
3 cloves garlic, minced
2 (28 ounce) cans whole tomatoes, undrained
2/3 cup chablis or 2/3 cup other dry white wine
1 teaspoon dried fennel seed
1/2 teaspoon pepper
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 95 min.