Sun-Dried Tomato Marinara Sauce

Drain dried tomatoes, reserving ¼ oil.

Chop tomatoes, and set aside.

Heat reserved oil in a dutch oven, sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.

Stir in dried tomatoes, wine fennel seeds, and pepper.

Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.

In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.

Repeat the same procedure with remaining half of sauce mixture.

Serve over hot pasta.