1/4 c. oil from tomatoes
1/2 stick unsalted butter
1 lg. yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
1 tsp. fennel seeds
2 cans (28 oz.) each undrained tomatoes
1 c. dry white wine
3/4 c. chopped sundried tomatoes
Salt and pepper
3 cloves garlic, minced

Heat oil and butter in large saucepan over medium high heat. Add onion, celery, carrot, garlic, fennel, saute for 15 minutes. Stir in canned tomatoes, sundried tomatoes, wine, salt and pepper. Simmer uncovered for 1 hour stirring occasionally. Transfer sauce to food processor (blender), process until chunky.