| 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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