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1 cup chopped onion
In large skillet over medium heat, sauté 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 2/3 of the tomatoes.
In electric blender or food processor, puree remaining tomato/water mixture with the garlic.
Add puree and reserved tomato pieces to skillet. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in remaining ingredients; simmer 1 minute. Remove from heat. Serve over hot cooked pasta.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 tablespoons olive oil
3 cups boiling water
2 cups dried tomato
2 sliced cloves of garlic
1 teaspoon salt
1/4 teaspoon ground pepper
3/4 teaspoon dried parsley
1 teaspoon dried basil
3/4 teaspoon dried oregano
2 teaspoons lemon juice
I'm another happy tomato dehydrator this week. Food Front, a local coop that buys direct from local farmers, had a stunning bunch of tomatoes in at 98 cents per pound. So I bought as much as I could carry, dried half, and am gobbling up the other half in salads. I found a few recipes that use dried tomatoes in "Making & Using Dried Foods," by Phyllis Hobson. This one sounded very good and will also incorporate quite a few of the herbs I have growing out back that are due to go into the dehydrator next week.