Makes about 4 cups
2 tablespoons extra virgin olive oil
2 whole dried California chiles, stemmed and seeded
4 to 6 cloves garlic, minced
6 oven-dried or drained oil-packed sun dried tomatoes, chopped
One 28-ounce can diced tomatoes, with juices
1 cup water, divided
Leaves from 2 large sprigs fresh oregano
1 tablespoon sugar
Kosher salt to taste
In a deep sauté pan over medium heat, warm the olive oil. Add the chiles and garlic and cook until the garlic just begins to brown, about 2 minutes. Stir in the dried tomatoes. Stir in the diced tomatoes, sugar, and 1/2 cup of the water. Bring to a boil, lower to a simmer, and cook until the sauce has thickened and the chiles are tender, about 15 minutes. Add the remaining 1/2 cup of water and oregano leaves. Carefully transfer the sauce to a blender and puree until very smooth. Add salt to taste.
Store in a tightly covered container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.