Roasted Garlic Pasta Sauce.

While I was searching for a copycat recipe of my newly in-love-with-pasta Pomodoro from Cafe Express, I found this Emeril Lagasse one that looked scrumpy. And it was. I added 6 sun-dried tomatoes and next time I'll use half roasted cherry tomatoes. It was a good start to the "penne pasta with grape, oven roasted & sundried tomatoes, basil" that I dream about. It also makes a lot, so I froze it and will whip it out for an easy post-baby meal.

1 large onion, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt (or use lots less)
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28-ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels [and I mashed them]
6 sundried tomatoes, diced
penne pasta

In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.

Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together. The last 15 minutes add the sundried tomatoes and stir. You still want some chew to them once the sauce is done.

Serve over pasta of choice.