Spaghetti Sauce - Double Tomato Herb Sauce

• 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

1. Combine sun-dried tomatoes with boiling water to cover; let stand 5 minutes, then drain.
2. Spray bottom of dutch oven w/nonstick vegetable spray and heat.
3. Add onion, carrot, and celery.
4. Cook, stirring occasionally, for 8 minutes.
5. Stir in garlic, cook 30 seconds.
6. Add sun-dried tomatoes and remaining ingredients.
7. Bring to a boil.
8. Reduce heat and simmer, partially covered, 1 1/2 hours.
9. Puree in batches in food processor, blender, or emersion blender.

tomatoes, boiling water, onion, carrot, celery stalk, garlic, tomatoes, red wine, water, fresh parsley, fresh basil, salt, fresh ground black pepper, thyme

Taken from online-cookbook.com/goto/cook/rpage/000304 (may not work)