2/3 cup Bella Sun Luci sun dried tomatoes julienne cut or halves in oil, oil drained and set aside, sun dried tomatoes pureed and set aside separately
4 lg garlic cloves, rough chopped
4 oz dry white wine
28 oz crushed tomatoes or tomato sauce
Salt and freshly cracked black pepper to taste
½ tsp whole dry oregano (optional)
Basil for garnish
Over a medium flame in a large sauce pan, heat 1 TB of the sun dried tomato oil and sauté the garlic, stirring often until light golden.
Add the salt and pepper, oregano (if you’re using it), stir, add the wine and reduce until ½-1 oz liquid remains.
Add the 28 oz tomatoes and sun dried tomato puree, heat to simmering, turn to low and simmer 10-15 minutes stirring often. You can let the sauce simmer longer if you want a more concentrated flavor…up to an hour on a very low flame.
Cool to room temperature then puree until very smooth.
Garnish with the basil.