Prep 15 mins
Cook 5 mins
This is a recipe I whipped together today to use on pizza, as I'd forgotton to buy fresh tomatoes at the market. My partner and I both loved it!
- 1⁄4 large white onion
- 6 garlic cloves
- 4 tablespoons olive oil
- 18 sun-dried tomatoes
- 1 cup water or 1 cup vegetable broth
- 1 pinch sea salt
- 2 tablespoons basil (use more if fresh)
- 2 tablespoons italian seasoning
- 1 pinch artificial sweetener (sugar works, if you're not a vegan)
- red pepper flakes
- Place first three ingredients into food processor and "chop" roughly. Set aside.
- Boil tomatoes in water (or broth) in a shallow pan.
- When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
- Add remaining 5 ingredients to tomato puree and stir.
- Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!
WOW.. some in-you-face-flavours here ! DH made this for dinner tonight and we enjoyed it over pasta. I'm not certain about this serving more than 2-3 people, I went back for seconds and DH had beaten me to it and there was none left. My standard sized blender was only about 1/5th full at most, the total ingedients not adding up to a huge amount... so next time we will definiately be doubling the recipe. I had homemade vegetable stock in the freezer but DH didn't find it so he used the water option instead... and he used a pinch of sugar and a decent amount of red pepper flakes. The result was a spicy, garlic-y tomato sauce with hints of onion in the mix... quite strong tasting but FULL of flavour. Please see my rating system: 5 excellent stars for pleasing DH who declared that we must definiately save this recipe as he enjoyed it very much. High praise indeed from the Pasta Fanatic. If you are not overly keen on onion. garlic or pepper flakes then this recipe might be too strong for your tastes, but if like us, you appreciate these in spades, then this IS a recipe that you will enjoy as much as we did. Made for Pick-a-Chef Autumn 2008, Thanks!
I really enjoyed this sauce! The flavors balanced well, I used water instead of stock and only about 1/2 a cup as I used it as a pizza sauce. I will be making this again, thanks for sharing!