Sun-Dried Tomato Marinara Sauce - cooking recipe

Ingredients

8 1/2 ounces bella sun sun-dried tomatoes with Italian herbs, drained
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, diced
3 garlic cloves, minced
56 ounces canned whole tomatoes, undrained
2/3 cup chablis or 2/3 cup other white wine
1 teaspoon dried fennel seed
1/2 teaspoon pepper

Preparation

Drain dried tomatoes, reserving 1/4 oil.
Chop tomatoes, and set aside.
Heat reserved oil in a dutch oven, saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
Stir in dried tomatoes, wine fennel seeds, and pepper.
Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
Repeat the same procedure with remaining half of sauce mixture.
Serve over hot pasta.