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; saut?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.