Prep 10 mins
Cook 50 mins
This is an adopted recipe. I am always on the lookout for freezer recipes so that's why I chose to add this one to my collection. Orignal introduction; "I discovered this recipe in a German home and living magazine as a pizza sauce. But I did have some leftover and soon discovered that you can easily use it as a basic pasta sauce or even as tomato soup adding a bit of cream. It freezes well, so feel free to multiply the ingredients. I usually pack a couple of jars when we go on vacation, so I don't have to fuss too much about dinner. These are the original ingredients, but I usually add more garlic and sun-dried tomatoes if they are easily available. In summer I add fresh basil."
- 100 g onions, chopped
- 1 garlic clove, sliced
- 1⁄2 red chile, cut in rings
- 40 g sun-dried tomatoes, finely chopped
- 300 g tomatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 1⁄8 liter vegetable broth
- salt, to taste
- Sauté onions, garlic, chili and sun-dried tomatoes.
- Add tomato paste and sugar and let sauté about 2 minutes.
- Add tomatoes and broth, salt and cook for 45 minute in open saucepan, stirring occasionally.
- blend and strain.
I cooked a double batch of this up one night last week; followed the recipe except that I let it simmer on low about 90 minutes. Love the flavor that the sun-dried tomatoes impart. It tastes great, smells great and is so easy to make. I first used it on some ziti I was trying to use up, mixed with some mushrooms & peppers. Then over the weekend I used it as a base in a baked dish where I threw together potatoes, pepperoni, more mushrooms, topped w/ grated mozarella (had one serving & froze the rest). Yum--I can see so many ways I'm going to use this!