Roasted tomato sauce with sun-dried tomatoes

1 batch

Ingredients

Quantity Ingredient
4 pounds Italian plum tomatoes sliced lengthwise
¼ cup Olive oil
1 medium Onion; diced
2 Garlic cloves; minced
⅛ teaspoon Red pepper flakes
Grated Romano or Parmesan
8 To 10 halves of sun-dried oil-packed tomatoes
¼ cup Fresh basil; chopped
2 teaspoons Dried oregano
½ pounds Mushrooms; sliced
1 pounds Pasta

Directions

GARNISH

Place sliced tomatoes on broiler pan and broil 5 to 6" from heat for about 10 minutes, or until edges have begun to blacken. Saute onions in olive oil over medium heat until translucent. Lower heat and add garlic. Saute briefly; do not brown. Add pepper flakes, dried tomatoes, basil and oregano and stir-fry for 1 to 2 minutes. Add mushrooms and stir-fry for 2 or 3 minutes more. Add broiled tomatoes and simmer for 30 minutes to 1 hour, until thick. Serve over pasta with grated cheese.

The editors wrote: "Many of our readers are drying their own tomatoes, and just a few bits of these rich, deep-flavored sun-dried nuggets can elevate a simple sauce to something truly special. This entry compounds that great fresh-tomato flavor by roasting the tomatoes first."

Recipe from Barbara Stollberg of Portland, OR in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.

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