Salsa Rossa

Directions

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.