Hors d’oeuvres. Terrific with pasta alone or served as a sauce over fish or chicken.
1 cup oil-packed sun-dried tomatoes (not drained and chopped up)
1 cup celery (chopped)
1 cup onion (chopped)
1 cup carrots (diced)
3 garlic cloves (chopped finely)
2 cans (15 oz.) tomatoes (not drained and diced)
2/3 cup dry white wine
1 tsp dried fennel seed
½ tsp pepper
Place all ingredients in a large heavy saucepan, bring to a boil and then let simmer covered for an hour. That's all, it couldn't be easier!
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