2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
2 (8 ounce) cans tomato sauce
2 tablespoons tomato paste
1 tablespoon julienne cut sun-dried tomatoes (not packed in olive oil)
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
Pinch crushed red pepper flakes
ingredients in a medium saucepan over medium-high heat. Stir to
combine. Using an immersion blender (blender stick) to puree sauce.
Cook until warmed through, about 3 minutes. Serve and enjoy.
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