3 cups diced tomatoes
8 unsulfured, unsalted dried tomatoes, finely diced
1 small yellow onion, diced
8 cloves garlic, minced
freshly ground black pepper, to taste
2 tablespoons fresh basil, chopped
In a saucepan, cook tomatoes and dried tomatoes over medium-low heat until soft, about 10 minutes. Place in a food processor or blender and puree.
Heat 2-3 tablespoons water in a medium skillet and saute the onion and garlic for 2 minutes or until tender. Add the pureed tomato mixture, MatoZest and pepper. Bring to a gentle boil, reduce heat to low, cover and simmer for 30 minutes. Add basil and adjust seasonings to taste, adding a little more MatoZest if you wish.
Note: To make a Roasted Garlic Tomato Sauce, roast the unpeeled garlic cloves in a 350 degree F oven for about 25 minutes or until soft. Remove skins, mash with a fork and add to the skillet along with tomato mixture.