Sundried Tomato Pasta Sauce

INGREDIENTS

1/4 cup oil from the jar of sundried tomatoes
4 Tbsp unsalted butter
1 yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
2 cans (798 mL) crushed tomatoes, undrained
3/4 cup chopped sundried tomatoes
1 cup dry white wine
Sea salt and freshly ground pepper, to taste
1 Tbsp fresh basil, finely chopped (or 1 tsp dried basil)

DIRECTIONS

Heat the oil and butter in a large saucepan over medium-high heat. Add the onion, celery, carrots, and garlic and saute for 15 minutes.

Stir in the canned tomatoes, sundried tomatoes, wine, and salt and pepper to taste. Add dried basil now if using; if using fresh, add for last ten minutes of cooking time. Simmer uncovered for 1 hour, stirring occasionally.

Transfer the sauce to a food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve the sauce over a hearty pasta such as penne with freshly grated Parmesan cheese.

Yield: 6 to 8 portions.