Sun Dried Tomato Pasta Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: ¼ c. Oil from jar of sun-dried tomatoes
4 T. Unsalted butter
1 large yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 tsp. Fennel seed
2 28-oz. cans tomatoes, undrained
¾ c. chopped sun-dried tomatoes packed in oil
1 c. dry white wine
Salt and pepper to taste
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Directions: |
Directions:Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery, carrots, garlic and fennel seed and sauté for 15 minutes. Stir in canned tomatoes, sun-dried tomatoes, wine and salt and pepper. Simmer uncovered for 1 hour, stirring occasionally.
Transfer sauce to a food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should remain. (I use an immersion blender to blend instead of a food processor.)
Serve sauce over a hearty pasta, a thick spaghetti or ziti, with freshly grated parmesan cheese. |
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Number Of
Servings:6-8 |
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Personal
Notes: This recipe is from the Silver Palate Good Times Cookbook.
Bonnie: Winnie made this when I visited her during the summer she lived in the Nez Perce National Forest in Idaho and worked for the Forest Service. We also served this sauce over spaghetti when Aunt Arlene and the Oregon relatives visited Winnie, Marty, baby Emma, and me in Seattle.
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