⅔ cup sun-dried tomatoes in oil (julienne cut or halves), oil drained and set aside, sun dried tomatoes pureed and set aside
1 large garlic clove, roughly chopped
4 ounces dry white wine
8 ounces low sodium chicken (or vegetable) stock
28 ounces crushed tomatoes or tomato sauce
1 tablespoon fresh oregano leaves, plus more for garnish
Salt and freshly cracked black pepper to taste
- Over medium heat in a large saucepan, heat 1 tablespoon of the sun dried tomato oil and sauté the garlic, stirring often until lightly golden.
- Add salt and pepper, then the wine and reduce until ½ to 1 ounce of liquid remains.
- Add the stock, crushed tomatoes and sun dried tomato puree, heat to simmering, turn the heat to low and simmer 10 to 15 minutes, stirring often. Add the oregano leaves and season to taste.
- Cool to room temperature, puree until very smooth, and reheat when you are ready to serve. Garnish with the oregano sprigs.
Recipe and photo courtesy of Bella Sun Luci.