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Cooking Recipes
Princeton's Club

Sun-Dried Tomato Spaghetti Sauce


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 dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside. Heat reserved oil in a Dutch oven; sauté 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