INGREDIENTS

INSTRUCTIONS

DOUBLE TOMATO HERB SAUCE
REST
1. Make Double Tomato Herb Sauce: Combine sun-dried tomatoes with boiling
water to cover in small bowl; let stand 5 minutes. Drain. Heat oil in Dutch
oven over medium heat. Add onion, carrot and celery; cook, stirring, 8
minutes. Stir in garlic and cook 30 seconds. Add sun-dried tomatoes and
remaining ingredients and bring to boil. Reduce heat and simmer, partially
covered, 1 1/2 hours. Puree sauce in batches in food processor, transfer to
bowl. (Makes 7 cups.)
2. Heat oven to 425°F. Toss oil, onion, eggplants, mushrooms, peppers, salt
and pepper in roasting pan. Roast uncovered 45 minutes, stirring twice,
until tender.
3. Reduce oven temperature to 400°F. Grease a 13x9-inch baking dish.
Combine hot rigatoni, 3 1/2 cups sauce, roasted vegetables, provolone, 1/4
cup Parmesan and basil in large bowl. Spoon into prepared dish. Dot with
1/2 cup more sauce and sprinkle with remaining 1/2 cup Parmesan. (Freeze
remaining sauce for another use.) Bake 20 minutes. Makes 12 servings.
NOTES : Los Angeles radio personality and cookbook author Diane Worthington
takes a hearty potluck favorite and adds a bounty of roasted veggies and a
long-simmering sauce for a crowd-pleasing pasta.
Recipe by: FROM LHJ ONLINE http://www.lhj.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
6, 1998

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