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Spaghetti Sauce - Double Tomato Herb Sauce
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Recipe Information
Carol Welte

Serves/Makes:7 cups

  • 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
  • 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.
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.

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