How to cook Sun-Dried Tomato Spaghetti Sauce Recipe
Sun dried tomato sauce recipe Ingredients:
• 8 ounces oil-packed sun-dried tomatoes, undrained
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup diced carrots
• 3 cloves garlic, minced
• 2 (28-ounce) cans whole tomatoes, undrained
• 2/3 cup Chablis or other dry white wine
• 1 teaspoon dried fennel seed
• 1/2 teaspoon pepper
Drain sun-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.
Yield: 4 servings
Your Sun dried tomato sauce recipe is ready now
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