Sun-dried tomatoes combined with whole canned tomatoes make a flavorful spaghetti sauce. The sauce is cooked for 1 hour, then processed to a chunky consistency for serving.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 8 ounces oil-packed sun-dried tomatoes, undrained
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup diced carrots
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole tomatoes, undrained
- 2/3 cup Chablis or other dry white wine
- 1 teaspoon dried fennel seed
- 1/2 teaspoon pepper
Preparation:
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 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.
Yield: 4 servings
Recipe Source: Bella Brand Sun-Dried Tomatoes
Reprinted with permission.
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.
Yield: 4 servings
Recipe Source: Bella Brand Sun-Dried Tomatoes
Reprinted with permission.
