Yield: 4 servings
3 tablespoon Olive oil
1 cup Onion; chopped
28 oz Crushed plum tomatoes in puree
1/2 cup Sun-dried tomatoes; chopped
1/4 cup Wine
Pepper
1/3 cup Heavy cream
Parsley
Parmesan cheese
Serve over tortellini or ravioli. Heat olive oil in skillet. Add onion and sauté over medium heat for 3-4 minutes. Add tomatoes in puree, sun-dried tomatoes and wine. Bring to a boil and lower heat. Simmer for 15 minutes, stirring occasionally. Add pepper, cream and parsley. Simmer for 3-4 minutes.