An uncommon pasta sauce

Yield: 4 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
1 cup Onion; chop
2 tablespoons Olive oil
3 cups Boiling water
3 ounces Sun-dried tomato halves; no oil
1 large Clove garlic; quartered
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Parsley; choppedd
1 tablespoon Fresh basil; chopped or
1 teaspoon Dried basil
2 teaspoons Fresh oregano; chopped or
¾ teaspoon Dried oregano
2 teaspoons 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 ⅓ 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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