Salsa Di Pomodoro D'inverno

Ingredients

• 1/2 cup sun-dried tomato (not packed in oil)
• 1 cup boiling water
• 1 large onion, chopped (about 2 cups)
• 3 garlic cloves, minced
• 2 tablespoons unsalted butter

• 1 (32 ounce) can whole tomatoes with juice

Directions

1. 1

   In a small bowl soak dried tomatoes in boiling water 30 minutes and drain in a sieve over a bowl.

2. 2

   Chop soaked tomatoes coarse.

3. 3

   While dried tomatoes are soaking, in a saucepan cook onion and garlic in butter over moderately low heat, stirring, until softened.

4. 4

   Add canned tomatoes with juice, stirring to break up tomatoes, chopped tomatoes, and salt and pepper to taste and simmer sauce, uncovered, stirring occasionally, 30 minutes.

5. 5

   Puree sauce through the fine disk of a food mill or force it through a coarse sieve set over a bowl. Sauce may be made 1 week ahead and chilled, covered.