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Double Tomato Herb Sauce
1/3 c Dry-Packed Sun-Dried Tomatoes
2 tb Olive Oil
1 md Onion; finely chopped
1 md Carrot; finely chopped
1 Stalk Celery; finely chopped
1 tb Minced Garlic
28 oz Tomatoes; Canned, crushed
14 oz Tomatoes; Canned, chopped
1 c Red Wine
2 c Water
1/4 c Chopped Parsley; fresh
1/2 c Fresh Basil; chopped
3/4 ts Salt
1/2 ts Fresh Ground Pepper
1/2 ts Thyme
Combine sun-dried tomatoes with boiling water to cover; let stand 5 minutes. Drain. Heat oil in Dutch oven over medium heat. Add onion, carrot and celery; cook, stirring, 8 minutes. Stir in garlic and cook 30 seconds. Add sun-dried tomatoes and remaining ingredients and bring to boil. Reduce heat and simmer, partially covered, 1 1/2 hours. Puree in batches in food processor.
Makes 7 cups.
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