3 oz Sun-dried tomatoes
1/2 lg Tomato, peeled, chopped &
— seeded
1 ts Garlic, minced
5/8 c Olive oil
1 tb Pine nuts, toasted
1 tb Balsamic vinegar
Salt & pepper to taste

In a blender, combine the dried tomatoes, fresh tomatoes, garlic and
olive oil. Puree at medium speed until smooth. With the machine
running, add the pine nuts and balsamic vinegar. Pour into a bowl
and fold in the parmesan. Season with salt and pepper to taste.
Serve with pasta, grilled fish or Italian bread.

“Dallas Morning News”, Food section, 19 July 1995,