Ingredients
- 3 garlic (cloves minced)
- 28 oz cans tomatoes undrained (whole)
- 8 ounces bella oil packed sun tomatoes undrained (dried)
- 1 cup carrot (diced)
- 5/8 cup chablis
- 1 cup onion (chopped)
- 1 cup celery (chopped)
- 1 teaspoon fennel seed (dried)
- 1/2 teaspoon pepper
Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside. Heat reserved oil in a Dutch oven; saute 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 mixture. Serve over hot pasta.