Rouxbe

• 1 large onion
• 1 large garlic clove
• 1 tbsp extra virgin olive oil
• 1/2 small can Tomato paste (2 tbsp.)
• 1 can crushed tomato (690 ml / 24 oz.) - can substitute with canned tomato sauce
• 1 can whole tomato (796 ml / 28 oz.)
• 1 cup sun-dried tomato
• 1/2 tsp fresh ground pepper
• 1/2 tsp Salt
• 1 tbsp oregano
• 1 tbsp sugar
• 2 tbsp Balsamic vinegar

Start by chopping the onion. Peel and finely mince the garlic. Over medium to medium-low heat sauté the onions in the olive oil for a few minutes before adding the garlic.

Once you have added the garlic, continue to cook for another minute before adding the tomato paste. Cook another minute or two.

Add crushed tomatoes, whole tomatoes and the sun-dried tomatoes. If the sun-dried tomatoes were packed in oil, be sure to strain first. Add pepper, salt, oregano, sugar and balsamic vinegar. Stir well.

Let the tomato sauce come to a gentle boil, stirring regularly. Then cover immediately, turn the heat to low and let simmer for an hour, stirring occasionally.

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• Mincing and Crushing Garlic

When the tomato sauce is ready, put a few scoops at a time into the food mill. Note: If your food mill has interchangeable plates, use the plate with medium or large holes.

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• Food Processor