Add the sun-dried tomatoes, tomato sauce, extra-virgin olive oil, dried basil leaves, dried oregano, onion powder, garlic powder, ground black pepper, salt, crushed red pepper flakes (if using), and 1 tablespoon of the chopped fresh parsley to a food processor. Pulse the mixture several times, scraping down the sides as needed, until you reach your desired consistency—smooth or slightly chunky, according to your preference. I personally like to leave it slightly chunky for a bit of texture.

Transfer the blended mixture to a serving bowl. Stir in the grated parmesan cheese until everything is well combined. Taste and adjust seasonings as desired; sometimes I like to add a little extra black pepper for more depth.

Garnish the finished sauce with the remaining chopped fresh parsley. Serve immediately as a dip, spread, or sauce as desired.