Roasted Tomato Sauce

• 8 cups chopped plum tomatoes
• 1/2 cup sun-dried tomatoes (dry, not marinated in oil), soaked in 1 cup water for 1 hour
• 1/4 teaspoon red chili-pepper flakes
• 1 red bell pepper, seeded, deveined and quartered
• 1 onion, peeled and quartered
• 1 clove garlic, peeled
• 2 cups vegetable broth or water
• 1/2 teaspoon coarse salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1/2 cup minced fresh basil leaves

1. Combine plum tomatoes, sun-dried tomatoes and their liquid, red chili-pepper flakes, red bell pepper, onion, garlic and broth (or water) in a saucepan.
2. Simmer for 40 minutes.
3. Season to taste with salt and pepper.
4. Pass the sauce through a food mill or ricer.
5. Add the basil leaves.
6. Serve over pasta or use as a base for vegetable soup or in lasagna (recipe below).

tomatoes, tomatoes, red chilipepper, red bell pepper, onion, clove garlic, vegetable broth, coarse salt, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/7849 (may not work)