When I first started cooking, I relied heavily on pre-prepared 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. 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.
I served this tomato sauce over my penne with fennel, tomato sauce and blue cheese.
|Tomato Sauce with Sun-Dried Tomatoes|
|Recipe by Lisa Turner|
Published on May 7, 2007
Thick, robust, zesty and flavorful tomato sauce for pasta made with sun-dried tomatoes