-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)