Florence Fabricant's Marinara Sauce

Ingredients

• 2 cups sun-dried tomatoes, not in oil
• 3 cups still bottled water
• 7 ripe plum tomatoes, halved and seeded
• 12 basil leaves
• 4 cloves garlic
• 1 teaspoon finely grated onion
• 2 tablespoons pure maple syrup
• 3 tablespoons extra virgin olive oil
• ½ teaspoon lemon juice
• 2 tablespoons fresh oregano leaves
• 1 ½ teaspoons fresh thyme leaves
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (32 servings)

    26 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 cups

Preparation

1. Place sun-dried tomatoes in a bowl, add bottled water and set aside to soak 2 to 4 hours. Drain tomatoes, reserving 1 cup of the water.
2. Place sun-dried tomatoes, plum tomatoes, basil, garlic, onion, maple syrup and olive oil in food processor, and process as fine as possible.
3. Transfer 2 cups of the mixture to a blender. Add 1/2 cup of the reserved water, and blend, first on low speed, then high, until smoothly puréed. Add remaining tomato mixture about 1/2 cup at a time, stirring it in and blending after each addition, until tomato mixture is smooth and saucelike. If too thick, add a little additional reserved soaking water. Blend in lemon juice.
4. Pulse in oregano and thyme. Season to taste with pepper.

20 minutes