Sun-dried Tomato Sauce
- Serves: 8 to 10
- Active Time: 40 mins
- Total Time: 1 hr 40 mins
- Views: 33,904
- Success: 96%
Step 1: Preparing the Sauce• 1 large onion
• 1 large garlic clove
• 1 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 1 - 24 oz can crushed tomatoes
• 1 - 28 oz can whole tomatoes
• 1 cup sun-dried tomatoes
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp dried oregano
• 1 tbsp sugar
• 2 tbsp balsamic vinegar
To start, first roughly chop the onion. Peel and finely mince the garlic. Over medium to medium-low heat, cook the onions in the olive oil for a few minutes. Add the garlic and cook until fragrant. Then add the tomato paste and cook another minute or two.
Next, add the crushed tomatoes, whole tomatoes and the sun-dried tomatoes. If the sun-dried tomatoes were packed in oil, be sure to drain them first. Add the pepper, salt, oregano, sugar and balsamic vinegar. Stir well.
Let the tomato sauce come to a gentle boil, stirring often. Cover, turn the heat to low and let simmer for an hour, stirring occasionally.
Step 2: Finishing the Sauce
Once the tomato sauce has cooked, place a few scoops at a time into a food mill. If your food mill has interchangeable plates, use the plate with medium or large holes. Serve.
- by Dawn Thomas
- October 20, 2006
Although this recipe may not be as quick as opening a can of tomato sauce the effort is truly worth it.
This sauce freezes very well.