Zesty Tomato Sauce

I like this sauce on everything, and it goes great on my eggplant Parmesan!

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 8 -10  pieces sun-dried tomatoes
• 2  teaspoons olive oil
• 1  onion, finely chopped
• 2 -3  minced garlic cloves
• 1⁄4 teaspoon sea salt (regular can be substituted)
• 2  teaspoons ground fennel
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 6  baby portabella mushrooms or 10  button mushrooms
• 1⁄2 cup water
• 1  tablespoon sugar
• 1 (28 ounce) can diced tomatoes
•  pepper
•  crushed red pepper flakes

Directions

1. Rehydrate tomato pieces in enough boiling water to cover for 15 minute drain and discard water.
2. In a sauce pan, mix oil, garlic, onion, and salt. Cook covered on med heat for 5 minute.
3. Slice rehydrated tomato into thin strips and add to sauce pan.
4. Add mushrooms and herbs. cook 5min.
5. Add water and sugar, bring to a boil.
6. Add diced tomato and simmer 10 minute.
7. Add pepper and salt to taste.