Soak the sun-dried tomatoes in a small bowl in boiling water to cover. Stand for 15 minutes or until softened. Drain and chop finely.
Meanwhile, heat the oil in a large saucepan over low heat. Add the onions and garlic and cook for 15 minutes or until very soft.
Add the sun-dried tomatoes, the tomatoes and their juice, the tomato paste, sugar and salt to taste. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes or until the sauce is well flavoured and slightly thickened.
Did you know?
Studies indicate that the disease-fighting lycopene in tomatoes is best absorbed when the tomatoes have been heat-processed (cooked or canned) using a small amount of oil.