Soak sun-dried tomatoes in hot water to cover for 30 minutes. Drain. Puree canned tomatoes with their juices in blender or food processor. Heat vegetable oil in heavy large skillet over medium-low heat. Add onion and garlic and saute until golden and tender, about 10 minutes. Add pureed tomatoes, sun-dried tomatoes, sugar and 1 tablespoon vinegar and bring to boil. Reduce heat to low; simmer until catsup is thick, stirring frequently, about 15 minutes. Add hot pepper sauce and more vinegar if desired. Season with salt. Makes about 1 cup. PER 2-TABLESPOON SERVING: calories 30; fat 1 g; sodium 61 mg; cholesterol 0. sauce 13