1 cup chopped onion
2 Tbs olive oil
3 cups boiling water
3 oz sonoma dried tomato halves -, (2 cups)
1 large garlic clove, quartered
1 tsp salt
1/4 tsp pepper
2 Tbs chopped parsley
1 Tbs chopped fresh basil
(or 1 teaspoon dried basil)
2 tsp chopped fresh oregano
(or 3/4 teaspoon dried oregano leaves)
2 tsp lemon juice


In a large skillet over medium heat, saut‚ onion in oil for 5 minutes. Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3 minutes. With slotted spoon remove and set aside one-third of the tomatoes. In container of electric blender or food 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 grated Parmesan cheese, if desired.. This recipe yields 2 1/2 to 3 cups sauce and serves 4 to 6.
Recipe Source: COOKING WITH DRIED TOMATO HALVES by Sonoma (cookbooklet by mail) - Send a business-size SASE to Dried Tomato Ideas, Timber Crest Farms, 4791 Dry Creek Rd., Healdsburg, CA 95448 As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest