Double Red Sauce

1 medium onion, chopped
2 medium red bell peppers, seeded and chopped
2 garlic cloves, chopped
1 can (28 oz) no-salt-added Italian plum tomatoes, cut up
7 dried tomatoes, chopped
Freshly ground black pepper to taste

Sauté onion, peppers, and garlic over medium heat until soft, stirring occasionally. Add canned and dried tomatoes. Bring to a boil; reduce heat and simmer 20 to 30 minutes, stirring occasionally, until the sauce is thick. Purée sauce in a food processor or blender, leaving some chunks. Season with pepper. Makes 3 C.

Suggestion:

• Use in preparing Garden Lasagna (page 110) or other dishes that call for tomato sauce, or serve over spaghetti.