Ingredients for Sun Dried Tomato Spaghetti Sauce
- 1 (8 ounce) jar sun-dried tomatoes packed in oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 1/2 cup Chablis (or other red wine)
- 1 1/2 teaspoons dried fennel seed
- 1/2 teaspoon black pepper
- 1/4 cup reserved sun-dried tomato oil
- 2 tablespoons olive oil
- 1 teaspoon salt, to taste
- 1 pound pasta
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How to Make Sun Dried Tomato Spaghetti Sauce
- Preheat oven to 350°F (175°C).
- Drain the sun-dried tomatoes, reserving 1/4 cup of the oil.
- Chop the sun-dried tomatoes and set aside.
- Heat the reserved 1/4 cup sun-dried tomato oil and 2 tablespoons olive oil in a large Dutch oven over medium heat.
- Add the chopped onion, celery, and carrot. Cook for 10-15 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped sun-dried tomatoes, canned crushed tomatoes, red wine, fennel seeds, and black pepper.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- While the sauce simmers, cook pasta according to package directions.
- Once the sauce is ready, carefully transfer half of the sauce to a food processor.
- Pulse 4-5 times, or until the sauce is slightly chunky but not completely smooth. Do not puree.
- Repeat with the remaining half of the sauce.
- Season with salt to taste.
- Drain the cooked pasta and add it to the sauce. Toss to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
60g
Fat
6g
Carbs
13g
