Sun-dried tomato pasta sauce

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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