1/4 c. oil from the jar of Sun-Dried tomatoes
4 tbsp. unsalted butter
1 yellow onion, chopped
3 ribs celery, minced
3 carrots, minced
3 garlic cloves, minced
1 tsp. fennel seed
2 (28 oz.) cans whole tomatoes, undrained
3/4 c. sun-dried tomatoes in oil, chopped
1 c. fry white wine
Salt and pepper

Over medium-high heat in saucepan, heat oil and butter. Add onion, celery, carrots, garlic, and fennel seed. Saute 15 minutes. Stir in sun-dried tomatoes, canned tomatoes, wine, and salt and pepper. Simmer uncovered 1 hour, stirring often.

Place sauce in food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve with a hearty pasta mixed with quickly fried pepperoni and sprinkled with Parmesan.