sun-dried tomato pasta sauce
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oil from the jar of sun-dried tomatoes |
| 4 tablespoons | Unsalted butter |
| 1 large | Yellow onion, chopped |
| 3 | Ribs celery, minced |
| 3 | Carrots, peeled & minced |
| 3 | Cloves garlic, minced |
| 1 teaspoon | Fennel seeds |
| 2 cans | (28 oz. each) tomatoes, undrained |
| ¾ cup | Chopped sun-dried tomatoes (packed in oil) |
| 1 cup | White wine |
| Salt & freshly ground pepper to taste |
>From the Silver Palate Goodtimes Cookbook: Heat oil and butter in large saucepan over medium-high heat. Add onion, celery, carrots, garlic and fennel and saute for 15 minutes.
Stir in the canned tomatoes, sun-dried tomatoes, wine and salt & pepper.
Simmer uncovered for 1 hour stirring occasionally.
Transfer the sauce to a food processor fitted with a steel blade and process with repeated pulses until blended bu t not smooth. Tiny chunks should still remain.
Serve the sauce over a hearty pasta such as thick spaghetti or ziti with freshly grated parmesan cheese. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 15, 1997
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