2 (28oz) cans
whole Italian plum tomatoes
5 cloves garlic, pressed or gounded into paste
1/2 cup onion, grated
3 tbls olive oil
1 (6oz) can tomato paste
3 tbls sun-dried tomatoes (9-10), finely chopped
1/4 cup water |
4 large fresh basil leaves,
whole
1 tbls butter
1 1/2 tsp sugar
1 tsp koshar salt
1/2 tsp black pepper
1/4 tsp dried oregano
pinch (1/8 tsp) red pepper flakes
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Microware the water in a small bowl until boiling,
and add the sun-dried tomatoes. Allow them to steep
until ready to use.
Heat the oil in a large sauce pot over low heat. Gently
saute the garlic until it soften, but does not brown.
Add the tomatoes, tomato paste, sun-dried tomatoes
and water, and onion. Increase the heat to medium.
Simmer for about 10 minutes to finish rehydrate the
sundried tomatoes. While the sauce is simmering, use
a potato masher to thoroughly break up the tomatoes.
Add the rest of the ingredients, and continue to
simmer for about 40 minutes. Remove the basil leaves,
and serve or freeze.
Add some fresh grated Parmesan cheese, to taste,
just before serving.
Cliff Note: If we want a smoother sauce
we sometime puree this with a handle held blender.
Or puree half of it and keep the other half chunky,
and then mix them back together.
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