1/4 cup olive oil
8 ounces onion chopped
8 ounces leeks or shallots chopped
1/2 cup sundried tomatoes not oil-packed
28 ounces canned diced tomatoes (1 can) I recommend Muir Glen brand
3 Tablespoons balsamic vinegar
1 Tablespoon kosher salt
2 Tablespoons brown sugar
1/2 lime zest and juice
1/2 teaspoon cayenne pepper
1 -2 Tbls ginger grated or chopped
hot sauce to taste
Re-hydrate sundried tomatoes in 1/2 cup warm water.
Heat oil in large non-stick skillet over medium heat and add onions.
Stir occasionally until onions start to caramelize.
Add leeks or shallots and saute until transluscent.
Drain canned tomatoes well and set juice aside.
Remove sundried tomatoes from soaking water and reserve water.
Chop sun-dried tomatoes finely and add to canned tomato juice.
Add rehydrating liquid to tomato juice and rehydrated tomatoes.
Deglaze onion pan with tomato juice mixture, stirring constantly.
Turn heat to medium high, and continue stirring until liquid is
Do not let vegetable mixture burn.
Let cool completely.
In tomato/onion pan, add diced canned tomatoes, lime zest, juice,
balsamic vinegar, salt, brown sugar, cayenne, and ginger.
Stir well and taste for seasoning.
Add hot sauce to taste.
Refrigerate and use on sandwiches, tortilla wraps or as a bruschetta