Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: drain dried tomatoes, reserving 1/4 cup oil. chop tomatoes, and set aside. heat reserved oil in a dutch oven; saute onion, celery, carrot and garlic in hot oil 15 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 mixture 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 the same procedure with remaining half of sauce mixture. serve over hot pasta.

Target recipe: preheat oven to 450. place all ingredients, except splenda, on large cookie sheet (may need 2). mix to coat all ingredients with oil. place on center rack of preheated oven. cook 45 minutes, or until tomato skins begin to brown and bubble. remove from oven an allow to cool. add splenda. blend until smooth (i use immersion blender). refrigerate overnight. add to cooked spaghetti and your choice of meat, if any (my family prefers diced kielbasa and onion, browned, then add sauce to get goodie bits from bottom of pan!).