Florence Fabricant's Marinara Sauce

• 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
• 1/2 teaspoon lemon juice
• 2 tablespoons fresh oregano leaves
• 1 1/2 teaspoons fresh thyme leaves
• Freshly ground black pepper

1. Place sun-dried tomatoes in a bowl, add bottled water and set aside to soak 2 to 4 hours.
2. Drain tomatoes, reserving 1 cup of the water.
3. Place sun-dried tomatoes, plum tomatoes, basil, garlic, onion, maple syrup and olive oil in food processor, and process as fine as possible.
4. Transfer 2 cups of the mixture to a blender.
5. Add 1/2 cup of the reserved water, and blend, first on low speed, then high, until smoothly pureed.
6. 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.
7. If too thick, add a little additional reserved soaking water.
8. Blend in lemon juice.
9. Pulse in oregano and thyme.
10. Season to taste with pepper.

tomatoes, still, tomatoes, basil, garlic, onion, maple syrup, extra virgin olive oil, lemon juice, oregano, thyme, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/10577 (may not work)