Sun Dried Tomato Pasta Sauce Recipe

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The concentrated flavor of sun-dried tomatoes gives this wonderful sauce a robust flavor that complements a wide range of pasta dishes.
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Servings: makes approximately 6 cups
  • 1/4 cup oil from sun dried tomatoes
  • 3 tablespoons unsalted butter
  • 1/2 onion - large, sweet, chopped
  • 3 stalks celery - chopped
  • 2 carrots - large, chopped
  • 3 cloves garlic - rough chopped
  • 7 basil leaves - rough chopped
  • 56 ounces Italian seasoned tomatoes -diced and undrained
  • 3/4 cup sun-dried tomatoes in oil - chopped
  • 1 cup chicken stock
  • salt and pepper to taste
Container:large saucepan or dutch oven, medium bowl
30 mins
2 hrs
3 hrs
  • Over medium heat, heat oil and butter in a large saucepan or dutch oven.
  • Add in the onion, celery, carrots, garlic and basil.
  • Saute for 15 minutes. The vegetables will be crisp/tender.
  • Stir in sun dried tomatoes, canned tomatoes, stock, salt and pepper.
  • Simmer, uncovered, for 1-2 hours. Stir often.
  • Remove from heat and allow to cool.
  • When slightly cooled, place sauce in a food processor a half of a batch at a time. Pulse until blended but not smooth. It should still have some tiny chunks.
  • Transfer all of the sauce to a medium bowl.
  • Serve with pasta or any dish that requires a marinara like sauce.
  • Can be frozen for up to one month.
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