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| 4 x ca. 450 g | Italian plum tomatoes sliced lengthwise |
| 1/4 Tasse | olive oil |
| 1 mittel | onions diced |
| 2 | cloves garlic minced |
| 1/8 Teelöffel | red pepper flakes |
| 8 | To 10 halves of sun-dried oil-packed tomatoes |
| 1/4 Tasse | basil fresh, chopped |
| 2 Teelöffel | oregano dried |
| 1/2 x ca. 450 g | mushrooms sliced |
| 1 x ca. 450 g | Pasta |
| | Grated Romano or Parmesan |
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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
Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.
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