 | | Directions |
- 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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Prep Time: 30 minutes
Cook Time: 2 hours
Container: large saucepan or dutch oven, medium bowl
|  | | Ingredients | | - | | 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 |
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