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Sun-Dried Tomato Marinara Sauce

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“I bought a jar of sun dried tomatoes and thought I'd try this recipe.”
READY IN:
1hr 30mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain dried tomatoes, reserving ¼ oil.
  2. Chop tomatoes, and set aside.
  3. Heat reserved oil in a dutch oven, sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
  4. Stir in dried tomatoes, wine fennel seeds, and pepper.
  5. Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
  6. In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
  7. Repeat the same procedure with remaining half of sauce mixture.
  8. Serve over hot pasta.

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