Great Spaghetti Sauce Cookoff: Roasted Tomato Sauce with Sun-Dried Tomatoes

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Many of our readers are drying their own tomatoes, and just a few bits of these rich, deep-flavored sun-dried nuggets can elevate a simple sauce to something truly special. This entry compounds that great fresh-tomato flavor by roasting the tomatoes first.

• 4 pounds Italian plum tomatoes, sliced lengthwise
• 1/4 cup olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 8 to 10 halves of sun-dried, oil-packed tomatoes
• 1/4 cup fresh basil, chopped
• 2 teaspoons dried oregano
• 1/2 pound mushrooms, sliced

Place sliced tomatoes on broiler pan and broil 5 to 6 inches from heat for about 10 minutes, or until edges have begun to blacken. Sauté onions in olive oil over medium heat until translucent. Lower heat and add garlic. Sauté briefly; do not brown. Add pepper flakes, dried tomatoes, basil, and oregano and stir-fry for 1 to 2 minutes. Add mushrooms and stir-fry for 2 or 3 minutes more. Add broiled tomatoes and simmer for 30 minutes to 1 hour, until thick. Serve over 1 pound pasta with grated romano or parmesan cheese.

Barbara Stollberg
Portland, Oregon

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