| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sun-dried, Sauces, Pasta | 4 | Servings | ||
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 1 | c | Onion; chop |
| 2 | tb | Olive oil |
| 3 | c | Boiling water |
| 3 | oz | Sun-dried tomato halves; no oil |
| 1 | lg | Clove garlic; quartered |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Parsley; choppedd |
| 1 | tb | Fresh basil; chopped or |
| 1 | ts | Dried basil |
| 2 | ts | Fresh oregano; chopped or |
| 3/4 | ts | Dried oregano |
| 2 | ts | Lemon juice |
INSTRUCTIONS
In large skillet over medium heat, saute onion in oil 5 minutes. Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3 minutes. With slotted spoon remove and set aside 1/3 of the tomatoes. In container of electric blender or processor puree the remaining tomato/water mixture and the garlic. Add puree and reserved tomato halves to skillet. Bring to boil, reduce heat and simmer gently 10 minutes. Stir in remaining ingredients; simmer 1 minute. Remove from heat. Serve over your choice of hot cooked pasta. Sprinkle with Parmesan. Source: Sonoma Sun-Dried Tomatoes (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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