When I first started cooking, I relied heavily on preprepared tomato sauces for my dishes. Since I learned how to make my own from fresh tomatoes, I never purchase tomato sauce anymore. It is relatively easy to make, and you can control the consistency and seasonings. I have a preference for thick sauces, and so when I saw this recipe over at Dalitoy, I adapted it somewhat for a pasta dish I plan on making. The key to a nice thick sauce is to simmer the tomatoes over medium-low heat, uncovered, for about 30 to 40 minutes to let the flavors come out.
|Tomato Sauce with Sun-Dried Tomatoes|
|Recipe by Lisa Turner|
Adapted from Dalitoy
Published on May 7, 2007
Thick, robust, zesty and flavorful tomato sauce for pasta made with sun-dried tomatoes
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