An uncommon pasta sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
Directions
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)