Spicy Sun-Dried Tomato Sauce - cooking recipe

Ingredients

4 cups sun-dried tomatoes, dry packed (about 14 ounces)
6 cups water
1/4 cup extra virgin olive oil
3 cups onions, diced
1/2 cup carrot, peeled and grated
6 garlic cloves
1 cinnamon stick, 2 inches, 2 pinches cinnamon
1 strip orange peel, 1/2 inch by 3 inches, pith removed
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
6 cups water
2 -3 tablespoons fresh basil, chopped
1 tablespoon balsamic vinegar

Preparation

Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
Reduce heat to low, cover the pan, and simmer for 20 minutes.
Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
Reduce heat to low and simmer, uncovered, for 10 minutes.
Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.