With concentrated flavors from sundried tomatoes and balsamic vinegar and a very hearty texture, this sauce refuses to be ignored.
1 medium tomato, chopped
1/2 clove garlic
1/2 cup sundried tomatoes (not the ones packed in oil)
1 tbsp balsamic vinegar
1 tsp fresh thyme
1/4 tsp freshly ground black pepper
Add the tomato and garlic to the blender first, then add the rest of the ingredients. The tomato and garlic are easier to purée when they start near the blades. This creates a sauce at the bottom of the blender, which will then catch the sundried tomatoes and make them easier to purée.
The amount of water added will depend on how thick or thin you want the sauce. You may also need a bit more water if your blender is not especially powerful. Always start with just 1 tablespoon or so. You can add water as needed, but you can’t take it out once it’s in the sauce.
If you want to keep it simple, don’t worry about trying to guess the amount of water and go with just one cup. It will produce a thick sauce, and the amount of water is generally enough to get most blenders to properly purée the sauce.