Recipe courtesy of Michele Urvater

Fresh and Sun-Dried Tomato Sauce

  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 6 servings
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1 1/2 cups onion, minced

2/3 cup celery, minced

1/2 cup carrot, minced

3 tablespoons olive oil

3 pounds plum tomatoes, peeled, seeded and chopped, or 1 (28 ounce) can tomatoes

3 ounces sun-dried tomatoes (not packed in oil)

3 cloves garlic, minced

Cheesecloth bag containing 1/2 teaspoon dried thyme, 6 parsley sprigs, and 1 bay leaf

Salt and freshly ground pepper


  1. In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened.Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches. Season with salt and pepper.
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