Ingredients
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6 cups water
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1/4 cup extra virgin olive oil
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6 garlic cloves
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1 cinnamon stick, 2 inches, 2 pinches cinnamon
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1 strip orange peel, 1/2 inch by 3 inches, pith removed
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1/2 teaspoon black pepper
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1 teaspoon cayenne pepper
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2 teaspoons sea salt, plus more to taste
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6 cups water
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2 -3 tablespoons fresh basil, chopped
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1 tablespoon balsamic vinegar
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3 cups onions, diced
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1/2 cup carrot, peeled and grated
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4 cups sun-dried tomatoes, dry packed (about 14 ounces)
Instructions
- Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
- In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
- Reduce heat to low, cover the pan, and simmer for 20 minutes.
- Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
- Reduce heat to low and simmer, uncovered, for 10 minutes.
- Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
- Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.