Salsa Rossa

1. 1

   In a medium saucepan, combine the sun-dried tomatoes with the vinegar and 1 1/2 cups of water and bring to a boil.

2. 2

   Remove from the heat, cover and let stand until the tomatoes are very soft, about 1 hour.

3. 3

   Drain, reserving 1/2 cup of the soaking liquid.

4. 4

   Meanwhile, preheat the broiler.

5. 5

   Brush the chiles with olive oil and broil 6 inches from the heat, turning occasionally, until they are lightly charred all over, about 10 minutes.

6. 6

   Transfer the chiles to a bowl, cover with plastic wrap and let stand until cool.

7. 7

   Peel and seed the chiles.

8. 8

   In a medium, deep skillet, heat 1/2 cup of the olive oil.

9. 9

   Add the garlic and cook over moderate heat until softened, about 2 minutes.

10. 10

    Add the onion and cook until softened, about 5 minutes.

11. 11

    Add the plum tomatoes and the sugar and cook until the liquid is evaporated and the tomatoes begin to break down, about 5 minutes.

12. 12

    Scrape the tomato-onion mixture into a food processor.

13. 13

    Add the chiles, sun-dried tomatoes and their reserved 1/2 cup of soaking liquid and process until smooth.

14. 14

    Strain the puree through a fine sieve to remove the seeds and skins.

15. 15

    Stir the remaining 1/4 cup of olive oil into the puree and season the salsa with salt.

* Per serving · 4 servings · Values may vary.