Dried tomato spaghetti sauce
Instructions:
1 (7 ounce) jar oil-packed dried tomatoes, undrained, 1 cup chopped celery, 1 cup chopped onion, 1 cup diced carrot, 1 teaspoon dried fennel seeds, 1/2 teaspoon pepper, 2 (28 ounce) cans whole tomatoes, undrained, 2/3 cup Chablis or other dry white wine, 3 cloves garlic, minced.
Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes; set aside.Heat reserved oil in a Dutch oven; saut? onion, celery, carrot and garlic in hot oil for15 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 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 procedure with remaining half of sauce mixture.Serve over hot pasta. Enjoy Dried tomato spaghetti sauce!
Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes; set aside.Heat reserved oil in a Dutch oven; saut? onion, celery, carrot and garlic in hot oil for15 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 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 procedure with remaining half of sauce mixture.Serve over hot pasta. Enjoy Dried tomato spaghetti sauce!