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Print this Recipe    DRIED TOMATO TORTA

1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature
1 cup (5 oz.) freshly grated parmesan cheese
1/2 cup dried tomatoes packed in oil, drained (reserve oil)
2 tablespoons oil from dried tomatoes
About 2 cups fresh basil leaves, lightly packed

With an electric mixer or food processor, beat cream cheese, butter and
parmesan cheese until very smoothly blended. Cut 4 tomatoes into thin strips;
set aside. Whirl remaining tomatoes, oil and about 1/2 cup of the cheese
mixture until tomatoes are very smoothly pureed; scrape puree back into bowl
with cheese mixture and beat to blend. Cover bowl and chill for about 20
minutes, or until firm enough to shape.
Mound cheese on a platter. If made ahead, cover with and inverted bowl
(don't let it touch the cheese) and chill up to 3 days; serve at room
temperature. Arrange reserved tomato strips and basil leaves around torta.
Sunset suggests spreading cheese on toast (they recommend toasted pita bread
triangles) and topping with a basil leaf and a tomato strip. Makes 8 to 10
appetizer servings.


2 tablespoons oil from dried tomatoes packed in oil
2 cloves garlic, minced or pressed
1 large onion, chopped
1 pound mushrooms, sliced
2 ounces sliced prosciutto, chopped
1/2 teaspoon dry sage leaves
1/4 cup dried tomatoes packed in oil, drained and chopped
3/4 cup dry white wine
1/2 cup water
15 artichoke hearts
Salt and pepper

In a 10- to 12-inch frying pan over medium-high heat, combine oil,
garlic, onion, mushrooms and prosciutto. Cook, stirring occasionally, until
onion is golden and mushrooms are brown and glazed, 15 to 20 minutes. Mix in
sage, tomatoes, wine, water and artichokes; bring to a boil. Simmer, covered,
until artichokes are tender when pierced, about 45 minutes; stir occasionally.
Season to taste with salt and pepper. makes 4 to 6 servings.


2 tablespoons oil from dried tomatoes packed in oil
1 clove garlic, minced or pressed
1 pound large (31-35 per pound) shrimp, shelled and deveined
1/4 cup thinly sliced green onion
1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/3 cup dried tomatoes packed in oil, drained and cut into slivers
1/4 teaspoon ground white pepper
1 cup regular-strength chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 ounces dry linguini
Freshly grated parmesan cheese

In a 10- to 12-inch frying pan over medium-high heat, combine oil and
garlic. When hot, add shrimp and cook, stirring often, until opaque in center
(cut to test), about 6 minutes. Lift out and set aside. To the pan, add
onion, basil, tomatoes, pepper, broth, vermouth, and cream. Boil on high heat,
uncovered, until reduced to about 1 1/2 cups, about 10 minutes. Add shrimp and
stir until hot.
Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water
until just tender to bite, about 8 minutes; drain well. Add cooked pasta to
sauce and lift with 2 forks to blend and serve. Offer cheese individually.
Serves 4.


1 cup (1/2 lb.) butter or margarine, at room temperature
1/4 cup dried tomatoes packed in oil, drained and minced
2 tablespoons minced shallots
1/2 teaspoon coarsely ground black pepper

In a bowl, beat butter, tomatoes, shallots and pepper until blended.
Serve at room temperature. If made ahead, cover and chill up to 3 days.
Makes about 1 cup.


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