Sun-Dried Tomato Spaghetti Sauce

1. 1

   Drain dried tomatoes, reserving 1/4 cup oil.

2. 2

   Chop tomatoes, and set aside.

3. 3

   Heat reserved oil in a Dutch oven; saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.

4. 4

   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.

5. 5

   Position knife blade in food processor bowl; add half of sauce mixture.

6. 6

   Pulse 4 or 5 times or until mixture is chopped but not smooth.

7. 7

   Repeat the same procedure with remaining half of sauce Serve over hot pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.