1/2 cup sun-dried tomatoes (not packed in oil)
1 cup water
2 plum tomatoes, quartered
1/4 cup coarsely chopped onion
1/4 cup lightly packed fresh basil leaves
2 Tbsp. extra-virgin olive oil
3 garlic cloves
3/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/8 tsp. dried crushed red pepper
• Place the sun-dried tomatoes in a blender. Add the water and soak for 2 hours, or until the tomatoes soften. Add the plum tomatoes, onion, basil, oil, garlic, salt, black pepper, and red pepper. Blend until smooth. Transfer to a bowl and serve at room temperature.
Note: The sauce will keep for 2 days, covered and refrigerated. Bring the sauce to room temperature before using.
Makes 2 cups