Sundried Tomato Sauce

Use with pasta or serve as a dipping sauce for bread/chips or use on pizzas.








Ingredients:
1/2 cup sundried tomatoes in olive oil and herbs
2 tsp - oil from the sundried tomatos jar
3 beefsteak tomatoes
Garlic cloves - 4, finely chopped
2 tbsp olive oil
1 dry red chili
Tomato ketchup - 1 tsp
Vinegar - 1 tsp
Salt - to taste
Fresh ground black pepper - 1 tbsp or to taste
Pinch of sugar
Basil leaves, 10 - chopped.

Method:

• With a knife, cut a X on the bottom of each tomato and blanch them in hot water for few. Remove skin off and discard the seeds. Mash or roughly chop.
• Heat Olive oil in a pan. Add red chili and garlic and saute the garlic on a low flame till soft, for about 3-4 mins.
• Add the sundried tomatoes and cook covered for 5 more mins, stirring occationally.
• Add blanched tomatoes and stir. Add 1/4 cup water and cook covered for 5 mins on low flame.
• Put the cooked tomatoes (sundried + fresh + garlic mixture) in a food processor and pulse 3-4 times to get a sauce consistency. Pour back into the pan and turn the heat to medium.
• Add ketchup, vinegar, herb olive oil from the jar, salt and pepper powder. Cook covered for 5 more minutes, till the oil start to seperate. Turn heat off.
• Add sugar and allow to cool.
• Add basil. Store in the refrigerator for upto 2 weeks.

Pasta:
Boil pasta with salt and drain. Add sauce to pasta and heat for few. Mix in mozarella cheese and basil leaves and serve hot.