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)