Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
1 1/2 ounces (1/2 cup packed) dried tomatoes (not packed in oil)
1 cup boiling hot water
1 large onion, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons unsalted butter
a 28- to 32-ounce can whole tomatoes with juice
Preparation
Step 1
In a small bowl soak dried tomatoes in boiling water 30 minutes and drain in a sieve over a bowl. Chop soaked tomatoes coarse.
Step 2
While dried tomatoes are soaking, in a saucepan cook onion and garlic in butter over moderately low heat, stirring, until softened. Add canned tomatoes with juice, stirring to break up tomatoes, chopped tomatoes, and salt and pepper to taste and simmer sauce, uncovered, stirring occasionally, 30 minutes.
Step 3
Purée sauce through the fine disk of a food mill or force it through a coarse sieve set over a bowl. Sauce may be made 1 week ahead and chilled, covered.
