-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)
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