Austral 9-17-03

1 cup (ligthly packed) sun-dried tomatoes (not oil-packed)

4 cloves garlic

1/2 tsp salt

good handful flat-leaf Italian parsley

1/2 cup olive oil

1 Tb. lemon juice

1. Cover the dried tomatoes with hot water and let stand for 15-20 minutes.

Drain thoroughly.

2. In a blender or food processor combine the drained tomatoes, garlic,

salt and parsley. Process until the mixture is coarsely pureed.

3. Continue to process while adding the olive oil in a slow, steady stream.

4. When all of the olive oil has been incorporated, blend in the

lemon juice.

Makes about 1 cup.