Total Calories: 140
1. Pour off the tomato juice from the can into a bowl. Press the lid against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
2. Heat the olive oil in a large, heavy saucepan over medium-high heat until hot. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, the jalapeño, if using, and salt and pepper and return to a boil. Add the sun-dried tomatoes and stir. Reduce heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf.
VARIATION FOR SUMMER TOMATO SAUCE: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel and seed the tomatoes. Chop the tomatoes. Proceed as directed, omitting the sun-dried tomatoes and using jalapeño, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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