Yield: 1 Servings
|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