Ingredients
- 3 garlic (cloves minced)
- 525 gr cans tomatoes undrained (whole)
- 230 ml bella oil packed sun tomatoes undrained (dried)
- 190 gr carrot (diced)
- 160 gr chablis
- 120 gr onion (chopped)
- 100 gr celery (chopped)
- 2 gr fennel seed (dried)
- 1 gr pepper
Drain dried tomatoes, reserving quarter 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.