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Dried Tomato Spaghetti Sauce



  • 1 (7 ounce) jar oil-packed dried tomatoes, undrained
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup diced carrot
  • 3 cloves garlic, minced
  • 2 (28 ounce) cans whole tomatoes, undrained
  • 2/3 cup Chablis or other dry white wine
  • 1 teaspoon dried fennel seeds
  • 1/2 teaspoon pepper


  1. Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes; set aside.
  2. Heat reserved oil in a Dutch oven; sauté onion, celery, carrot and garlic in hot oil for15 minutes, stirring occasionally.
  3. Stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring occasionally.
  4. 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 procedure with remaining half of sauce mixture.
  5. Serve over hot pasta.

Yields 6 cups.


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