Source:

Carol Welte

Serves/Makes:7 cups

Ingredients

• 1/3 cup (80 ml) sun-dried tomatoes, dry-packed
• boiling water
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 tbsp (15 ml). garlic, minced
• 42 oz (1176 grm). ripe tomatoes (or frozen, or canned)
• 1 cup (225 ml) red wine
• 2 cups (475 ml) water
• 1/4 cup (60 ml) fresh parsley, chopped
• 1/4 cup (60 ml) fresh basil, chopped
• 3/4 tsp (4 ml). salt
• 1/2 tsp (2 ml). fresh ground black pepper
• 1/2 tsp (2 ml). thyme

Preparation

• Combine sun-dried tomatoes with boiling water to cover; let stand 5 minutes, then drain.
• Spray bottom of dutch oven w/nonstick vegetable spray and heat.
• Add onion, carrot, and celery.
• Cook, stirring occasionally, for 8 minutes.
• Stir in garlic, cook 30 seconds.
• Add sun-dried tomatoes and remaining ingredients.
• Bring to a boil.
• Reduce heat and simmer, partially covered, 1 1/2 hours.
• Puree in batches in food processor, blender, or emersion blender.

Comments

This isn't a recipe from a great, great, great grandmother. But, I also grow my own vegetables and herbs. Of all the pasta sauce recipes I've tried, this is the most delicious, especially using the vegetables I grew myself. This freezes well.