-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
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)