Recipe - An Uncommon Pasta Sauce

Waldine Van Geffen VGHC42A
1 cup Onion; chop
2 tablespoon Olive oil
3 cup Boiling water
3 ounce Sundried tomato halves; no
oil
1 lg Clove garlic; quartered
1 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Parsley; choppedd
1 tablespoon Fresh basil; chopped or
1 teaspoon Dried basil
2 teaspoon Fresh oregano; chopped or
Three fourths teaspoon Dried oregano
2 teaspoon 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 SunDried Tomatoes (wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini