Prep 10 mins
Cook 40 mins
Medium-spicy flavor, tangy tomato taste (only for real sun-dried tomato lovers) and a bright, sweetish accent from the touch of orange and cinnamon. Use the best sun-dried tomatoes for this recipe. Try it on pasta (I suggest about 1/2 cup per 4 ounces pasta) with parmesan cheese or crumbled feta or toss with beans. It would also make a terrific pizza sauce. This recipe is easily halved and the sauce can be frozen. From Angelica's Home Kitchen in NYC, voted 2006 best vegetarian restaurant.
- 4 cups sun-dried tomatoes, dry packed (about 14 ounces)
- 6 cups water
- 1⁄4 cup extra virgin olive oil
- 3 cups onions, diced
- 1⁄2 cup carrot, peeled and grated
- 6 garlic cloves
- 1 cinnamon stick, 2 inches, 2 pinches cinnamon
- 1 strip orange peel, 1/2 inch by 3 inches, pith removed
- 1⁄2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons sea salt, plus more to taste
- 6 cups water
- 2 -3 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vinegar
- Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
- In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
- Reduce heat to low, cover the pan, and simmer for 20 minutes.
- Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
- Reduce heat to low and simmer, uncovered, for 10 minutes.
- Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
- Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.
This was very good as a pasta sauce! It packs a lot of flavor, and a little spice (even with half the cayenne pepper). Enough flavor that a lot of people might use half the amount of sauce for their pasta. Sun dried tomatoes (dry packed) are a low sodium food, so perhaps the first reviewer thought the amount of salt in the recipe was too much for her taste. I always lower the salt in recipes to suit my taste, so I did here too (halved), but I think the amount called for is not an excessive amount for most people. The cinammon and orange flavors are very subtle. I think I was thinking of your Recipe #283035 when I decided to top the pasta with some pine nuts! They went really well with it. Update: I used the other half of this to coat and bake on chicken, then topped it with goat cheese and basil- it was AWESOME! So I am upping my rating from 4 to 5 stars.
Totally out of this world! I can't say enough good words about this recipe. This is one of the tastiest sauce I have made in years...First off, I did not have any trouble with the saltiness, (maybe mine were in a different container) the salt in fact was perfect~I followed the rest exactly~right on down to the cinnamon stick and orange. There just isn't thing to change, this was right on, and will use this special sauce during the months I can't get tomatoes as I can in the summer. Scratch that~will use completely ALL the time. Thank you so much Kumquat for an outstanding recipe. My very best and thank you!
This was really good, but really salty! I don't know if the tomatoes I used were particularly salty, but next time I'd rinse them off. I really recommend checking your tomatoes after cooking them, and rinsing them (or maybe even soaking them). Once I got over the saltiness, I really loved the flavour in small doses, and it got better as it sat.