- 1/3 cup chopped sun-dried tomatoes
- 3 tablespoons brown sugar or molasses
- 2 cups tomato sauce
- 1/2 cup white wine
- Grated zest and juice of 1 lemon (about 3 tablespoons)
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1 teaspoon crushed red pepper or red pepper flakes
- 1 teaspoon coarse-grain salt
- 1 tablespoon freshly cracked black peppercorns
- 3 or 4 cloves garlic, chopped
- 1/3 cup balsamic or red wine vinegar
- Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
- Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.