Ingredients for Sun Dried Tomato Marinara Sauce
- Sun Dried Tomatoes With Italian Herbs
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, diced
- Garlic Cloves
- Canned Whole Tomatoes
- Chablis
- Dried Fennel Seed
- 1/2 teaspoon black pepper
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How to Make Sun Dried Tomato Marinara Sauce
- Drain the jar of sun-dried tomatoes, reserving 2 tablespoons of the oil.
- Finely chop 1 cup of sun-dried tomatoes and set aside.
- Heat the reserved sun-dried tomato oil in a Dutch oven over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 medium carrot (diced), and 4 cloves garlic (minced). Sauté for 15 minutes, stirring occasionally, until softened.
- Stir in the chopped sun-dried tomatoes, 1/2 cup dry red wine, 1 teaspoon fennel seeds, and 1/2 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Carefully transfer half of the sauce to a food processor. Pulse 4-5 times, or until the sauce is coarsely chopped but not completely smooth.
- Repeat step 6 with the remaining half of the sauce.
- Stir the pureed and chunky sauce together. Season to taste with salt and additional pepper. Serve over your favorite hot pasta.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
36g
Fat
0g
Carbs
5g
