Dried Tomato Spaghetti Sauce 1 (7 ounce) jar oil-packed dried tomatoes, undrained 1 cup chopped onion 1 cup chopped celery 1 cup diced carrot 3 cloves garlic, minced 2 (28 ounce) cans whole tomatoes, undrained 2/3 cup Chablis or other dry white wine 1 teaspoon dried fennel seeds 1/2 teaspoon pepper Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes; set aside. Heat reserved oil in a Dutch oven; sauté onion, celery, carrot and garlic in hot oil for15 minutes, stirring occasionally. Stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring occasionally. Position knife blade in food processor bowl; add half of sauce mixture. Pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat procedure with remaining half of sauce mixture. Serve over hot pasta. Yields 6 cups.