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Sun-Dried Tomato Pasta Sauce


1/4 cup oil from the jar of sun-dried tomatoes
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 teaspoon fennel seeds
6-10 New Girl tomatoes
3/4 cup chopped sun-dried tomatoes (packed in oil)
1 cup dry white wine
Salt and freshly ground black pepper, to taste


  1. Heat the oil and butter in a large saucepan over medium-high heat.
  2. Add the onion, celery, carrots, garlic, and fennel seeds and sauté for 15 minutes.
  3. Stir in the tomatoes, sun-dried tomatoes, wine, and salt and pepper to taste.
  4. Simmer uncovered for 1 hour, stirring occasionally.
  5. Transfer the sauce to a food processor fitted with a steel blade and process with repeated pulses until blended but not smooth.
  6. Tiny chunks should still remain.
  7. Serve the sauce over a hearty pasta, such as thick spaghetti or ziti, with freshly grated Parmesan cheese.