2 -1 lb. cans of Fire Roasted Tomatoes
6 cloves garlic, finely chopped
1 onion, finely chopped
3 TBS balsamic vinegar
1-2 TBS sugar, to taste
3 TBS olive oil
1 TBS each; thyme, oregano and basil
salt and pepper to taste
Optional: Sun-dried tomatoes, chopped olives, mushrooms, sautéed peppers, or sausages
Heat olive oil in large stockpot. Add chopped onion when the oil is hot. Sauté until translucent, then add the chopped. Meanwhile, open the 2 cans of tomatoes and pour one can at a time into the cuisinart. Blend until it has a smooth consistency. Add this to the sautéing onion and garlic mixture and stir until all ingredients are melded. Then add the sugar and balsamic vinegar and herbs. Salt and pepper to taste. Simmer another 20-30 minutes or so. Recipe can be made up to 3 days in advance or kept in freezer for up to one month.
This recipe can be used as a base for a soup, add 2 cups to Risotto Milanese, or served with additional ingredients over pasta.
Recipe by
Tricia O’Brien
