Frixos Personal Chefing

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Sundried Tomatoes Sauce

UMAMI BOOSTER!
Along with Parmigiano Reggiano cheese they create an Umami explosion that can be palate shattering.
Use as a pasta sauce, pizza sauce, meat sauce or even spread on toasted bread.

Sundried Tomatoes Sauce

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Have a look below at the full recipe. Don’t forget, you can always print it.
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You can print the recipe!
Sundried Tomatoes Sauce
Course Sauce
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 2 Hours
Servings
Ingredients
Course Sauce
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 20 Minutes
Passive Time 2 Hours
Servings
Ingredients
Instructions
  1. Soak sundried tomatoes in hot water until they get soft.
  2. Put a large non-stick pot or sauté pan on medium heat and drizzle about 50 ml from the reserved oil. Once hot add the garlic and sauté for about 30 seconds until fragrant. Immediately add the tomato paste and the chili flakes and stir and cook for 1 minute. Deglaze with the wine and pour in the vinegar. Let reduce by half and add the soaked sundried tomatoes, the cubed tomatoes along with the paprika, increase the heat and bring to a boil. Once boiling reduce the heat and simmer for about 15 minutes stirring occasionally.
  3. 5 minutes before taking the tomatoes off the heat, stir in the oregano and season with the pepper.
  4. Remove the pot from the heat, allow to completely cool and transfer the tomatoes in a food processor with the metal blade attached and puree until smooth.
  5. Use immediately otherwise place the sauce in sterilized airtight glass jars and refrigerate for couple of weeks or freeze for up-to 4 months.
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