| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Oil from the jar of sun-dried tomatoes |
| 4 | tb | Unsalted butter |
| 1 | lg | Yellow onion, chopped |
| 3 | Ribs celery, minced | |
| 3 | Carrots, peeled & minced | |
| 3 | Cloves garlic, minced | |
| 1 | ts | Fennel seeds |
| 2 | cn | (28 oz. each) tomatoes, undrained |
| 3/4 | c | Chopped sun-dried tomatoes (packed in oil) |
| 1 | c | White wine |
| Salt & freshly ground pepper to taste |
INSTRUCTIONS
>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 [email protected] (DEBORAH EPSTEIN) on Mar 15, 1997
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