Ingredients Jump to Instructions ↓

  1. 1/4 c. oil from the jar of Sun-Dried tomatoes

  2. 4 tbsp. unsalted butter

  3. 1 yellow onion, chopped

  4. 3 ribs celery, minced

  5. 3 carrots, minced

  6. 3 garlic cloves, minced

  7. 1 tsp. fennel seed

  8. 2 (28 oz.) cans whole tomatoes, undrained

  9. 3/4 c. sun-dried tomatoes in oil, chopped

  10. 1 c. fry white wine

  11. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Over medium-high heat in saucepan, heat oil and butter. Add onion, celery, carrots, garlic, and fennel seed. Saute 15 minutes. Stir in sun-dried tomatoes, canned tomatoes, wine, and salt and pepper. Simmer uncovered 1 hour, stirring often.

  2. Place sauce in food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve with a hearty pasta mixed with quickly fried pepperoni and sprinkled with Parmesan.


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