350gsundried Tomatoes, drained from their olive oil and oil reserved for later. Check recipe in veggies section.
1cloveGarlic, minced through a garlic presser tool
1tbsptomato paste
200gcubed Ripe Tomatoes, canned
150mldry White Wine
30mlBalsamic Vinegar
1tbspDry Oregano
1tspSmoked Paprika
½tspRed-Pepper Chili Flakes
½tspfreshly ground Black Pepper
Instructions
Soak sundried tomatoes in hot water until they get soft.
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.
5 minutes before taking the tomatoes off the heat, stir in the oregano and season with the pepper.
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.
Use immediately otherwise place the sauce in sterilized airtight glass jars and refrigerate for couple of weeks or freeze for up-to 4 months.