Sun-Dried Tomato Spaghetti Sauce
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
sundried tomatoes
undrained |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
carrots
diced |
|
| 3 | cloves |
garlic
minced |
|
| 56 | ounces |
tomatoes
undrained |
|
| ⅔ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
fennel seeds
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
sundried tomatoes
undrained |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
carrots
diced |
|
| 3 | cloves |
garlic
minced |
|
| 1618.4 | ml/g |
tomatoes
undrained |
|
| 158 | ml |
white wine
dry |
*
|
| 5 | ml |
fennel seeds
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Drain dried tomatoes, reserving ¼ cup 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 and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring mixture 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 the same procedure with remaining half of sauce Serve over hot pasta.
