Salsa Rossa

• 2 cups oil-packed, sun-dried tomatoes (12 ounces), drained
• 1 1/4 cups red wine vinegar
• 5 large hot red chiles
• 3/4 cup extra-virgin olive oil, plus more for brushing
• 2 tablespoons minced garlic
• 1 medium sweet onion, thinly sliced
• 2 pounds ripe plum tomatoes, peeled and chopped
• Pinch of sugar
• Salt

1. In a medium saucepan, combine the sun-dried tomatoes with the vinegar and 1 1/2 cups of water and bring to a boil.
2. Remove from the heat, cover and let stand until the tomatoes are very soft, about 1 hour.
3. Drain, reserving 1/2 cup of the soaking liquid.
4. Meanwhile, preheat the broiler.
5. Brush the chiles with olive oil and broil 6 inches from the heat, turning occasionally, until they are lightly charred all over, about 10 minutes.
6. Transfer the chiles to a bowl, cover with plastic wrap and let stand until cool.
7. Peel and seed the chiles.
8. In a medium, deep skillet, heat 1/2 cup of the olive oil.
9. Add the garlic and cook over moderate heat until softened, about 2 minutes.
10. Add the onion and cook until softened, about 5 minutes.
11. Add the plum tomatoes and the sugar and cook until the liquid is evaporated and the tomatoes begin to break down, about 5 minutes.
12. Scrape the tomato-onion mixture into a food processor.
13. Add the chiles, sun-dried tomatoes and their reserved 1/2 cup of soaking liquid and process until smooth.
14. Strain the puree through a fine sieve to remove the seeds and skins.
15. Stir the remaining 1/4 cup of olive oil into the puree and season the salsa with salt.

tomatoes, red wine vinegar, hot red chiles, extravirgin olive oil, garlic, sweet onion, tomatoes, sugar, salt

Taken from www.foodandwine.com/recipes/salsa-rossa (may not work)