ROASTED TOMATO SAUCE WITH SUN-DRIED TOMATOES

      Title: ROASTED TOMATO SAUCE WITH SUN-DRIED TOMATOES
  Categories: Seasonings, Italian, Sauces
       Yield: 1 Batch
  
       4 lb Italian plum tomatoes
            -- sliced lengthwise
     1/4 c  Olive oil
       1 md Onion; diced
       2    Garlic cloves; minced
     1/8 ts Red pepper flakes
       8    To 10 halves of sun-dried
            -- oil-packed tomatoes
     1/4 c  Fresh basil; chopped
       2 ts Dried oregano
     1/2 lb Mushrooms; sliced
       1 lb Pasta
 
 MMMMM--------------------------GARNISH-------------------------------
            Grated Romano or Parmesan
  
   Place sliced tomatoes on broiler pan and broil 5 to 6" from heat for
   about 10 minutes, or until edges have begun to blacken. Saute onions
   in olive oil over medium heat until translucent. Lower heat and add
   garlic. Saute briefly; do not brown.  Add pepper flakes, dried
   tomatoes, basil and oregano and stir-fry for 1 to 2 minutes. Add
   mushrooms and stir-fry for 2 or 3 minutes more.  Add broiled tomatoes
   and simmer for 30 minutes to 1 hour, until thick.  Serve over pasta
   with grated cheese.
   
   The editors wrote: "Many of our readers are drying their own
   tomatoes, and just a few bits of these rich, deep-flavored sun-dried
   nuggets can elevate a simple sauce to something truly special. This
   entry compounds that great fresh-tomato flavor by roasting the
   tomatoes first."
   
   Recipe from Barbara Stollberg of Portland, OR in "Great Spaghetti
   Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993,
   Vol. 5, No. 2.  Pg. 80. Posted by Cathy Harned.
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