The fresh and rich flavors in this simple sauce add depth to pasta, grilled vegetables, chicken, and other light entrees.
Author: Foods Matter
Recipe type: Sauce
Cuisine: Italian
Serves: 6 servings
Ingredients
10 sundried tomato halves
Olive oil, as needed
2 leeks, thinly sliced
8 cherry tomatoes, quartered
⅞ cup dry white wine
⅜ cup water, or as needed
Pinch sugar
Sea salt, to taste
Black pepper, to taste
Instructions
If the sundried tomatoes are in oil, drain them but reserve the oil. Dice the tomatoes. If the sundried tomatoes are not in oil, soak them for 10 minutes in boiling water, then drain and dice.
Heat 2 tablespoons of reserved or new oil in a heavy pan over medium heat. Add the leeks and sauté for 5 minutes.
Add the fresh tomatoes, diced sundried tomatoes, and white wine. Bring to a boil, reduce the heat to low, cover, and simmer for 30 to 40 minutes.
Remove the sauce from the heat and purée in a food processor.
Thin with the water, and add the sugar, salt, and pepper.