| 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
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 15, 1997
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