Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using. IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or until wine evaporates and mixture begins to thicken slightly. Remove from heat and whisk in butter. Transfer to a blender and blend until chunky smooth. Makes 1 Cup, Serves 4