hi and thanks for all the sundried tomato recipes. However my printer
messed up and I would dearly love digest #145 and #146 if anyone could
e-mail me (or remind me how to get them from the archive.) As a thank you
here is something I just came up with:
Onion Sauce
Peel about 1lb. of onions (I used Spanish) and let run under cold water for
1/2 hr.
Slice thinly, saute (in whatever) til soft. Cover with boullion stock, cover
pan and simmer for 25 min. Puree in blender. It comes out with almost a
creamy consistency.
I added a few rinsed, chopped anchovies and served over pasta. Delicious!
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