This recipe courtesy of Cooking with the Seafood Steward by Gary Puetz

Use it as a dipping sauce. Try it on pizza, crostini, bruschetta, pasta, or mix it with a little creme fraiche and use it as a topping for grilled salmon or baked halibut. Thin it with a little fish stock, add a little cream, and you've got a great soup.

Ingredients:

• 1 cup very thinly sliced shallots
• 1/2 cup olive oil, divided
• 1 cup oil-packed sun-dried tomatoes, sliced
• 1 tbsp. Italian seasoning
• 1 can tomato sauce (14 1/2-ounce cans)
• 3 cans Roma (plum) tomatoes, chopped (14 1/2-ounce cans)
• 1 can tomato paste (6-ounce)
• 3 tbsp. very finely minced garlic
• 1 tsp. kosher salt
• 2 tsp. sugar
• 1 tsp. red pepper flakes
• 1/2 cup freshly chopped basil, loosely packed

Instructions:

1. Saute the shallots in 1 to 2 tablespoons of olive oil in a large saute pan over medium-low heat until they are tender.
2. Place the sun-dried tomatoes, Italian seasoning, and tomato sauce in a food processor and process for 1 minute.
3. Add the canned tomatoes, tomato paste, garlic, salt, sugar, red pepper flakes, and the remaining olive oil in the food processor, and short pulse the processor 10 times.
4. Add this mixture to the pan with the shallots and continue to cook for 20 to 30 miinutes. If the sauce thickens too much, thin it with a little red win. Stir frequently.
5. Remove from heat and add the basil.