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.