Staple Corner: Tomato Sauce with Sun-Dried Tomatoes

When I first started cooking, I relied heavily on pre-prepared tomato sauces for my dishes. Since I learned how to make my own from fresh tomatoes, I never purchase tomato sauce anymore. It is relatively easy to make, and you can control the consistency and seasonings. The key to a nice thick sauce is to simmer the tomatoes over medium-low heat, uncovered, for about 30 to 40 minutes to let the flavors come out.

I served this tomato sauce over my penne with fennel, tomato sauce and blue cheese.

Tomato Sauce with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on May 7, 2007 Thick, robust, zesty and flavorful tomato sauce for pasta made with sun-dried tomatoes Preparation: 20 minutes Cooking time: 45 to 50 minutes Print this recipe Ingredients: 10 to 12 sun-dried tomatoes 1 tablespoon olive oil 5 to 6 large tomatoes, diced 1/4 cup robust red wine (optional) 1 large onion, diced 1 small carrot, diced 3 to 4 cloves garlic, finely chopped 1 teaspoon red chili flakes 2 to 3 fresh green chilies or jalapeños (optional but recommended) sea salt to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop, reserving the soaking liquid. Heat the olive oil in a medium-large saucepan. Add the onions, garlic and carrot, and stir for 5 minutes. Add the red chili flakes and chilies or jalapeños if using, and sauté for a minute or two. Add the dried and fresh tomatoes as well as the red wine if using. Bring to a boil and reduce to a simmer over medium-low heat. Continue to simmer for 30 to 40 minutes or until the liquid is reduced and the sauce thickens. Add some of the reserved liquid used for soaking the sun-dried tomatoes if required, especially if not using the wine. Remove from the heat and add salt to taste. Transfer the sauce to a blender, or using an electric hand blender, and process until smooth but chunky. Refrigerate for up to a week in an air-tight container. Makes about 5 to 6 cups

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