"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sun-Dried Tomato Spaghetti Sauce Recipe

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This recipe for Sun-Dried Tomato Spaghetti Sauce, by , is from Our Great Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Melick
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. oil packed sun-dried tomatoes, undrained OR 8 oz. dry sun-dried tomatoes
1 cup chopped onion
1 cup chapped celery
1 cup chopped carrots
3 cloves garlic, minced
2 (28 oz) cans whole tomatoes, undrained
2/3 cup Chablis or other white wine
1 t dried fennel seed
1/2 t pepper

Directions:
Directions:
Drain dried tomatoes, reserving 1/4 cup oil. if you use plain dried tomatoes, measure 1/4 cup extra virgin olive oil. Saute onions, celery, carrots and garlic in hot oil for 15 minutes. Stir in dried tomatoes, canned tomatoes, fennel seeds and pepper. Cook uncovered over medium heat for one hour or to desired consistency. stirring mixture occasionally. Pulse in food processor until mixture is chopped, not smooth. Serve over hot pasta.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
15-25 minutes
Personal Notes:
Personal Notes:
I do not buy dried tomatoes in oil. I buy them plain. The recipe works just as well, I think. I also do not pulse it at the end because I hate to clean out the food processor. And sometimes I use red wine instead of white.

 

 

 

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