Sun Dried Tomato Marinara Sauce Recipes

SUN DRIED TOMATO MARINADE

Steps:

• Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
• Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.

SUN-DRIED TOMATO MARINARA SAUCE

Steps:

• Drain dried tomatoes, reserving ¼ oil.
• Chop tomatoes, and set aside.
• Heat reserved oil in a dutch oven, sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
• Stir in dried tomatoes, wine fennel seeds, and pepper.
• Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
• In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
• Repeat the same procedure with remaining half of sauce mixture.
• Serve over hot pasta.