Dried Tomato Marina Sauce

2-3 oz pkg dried tomatoes

1-2 tbs cooking oil

1 cup chopped onion

1 cup chopped red, green, or yellow bell peppers

1/2 cup diced carrots

2 cloves garlic, minced

One 15 oz can tomato sauce

One 10 oz can chicken broth

2 tbs chopped fresh basil, or 2 tsp crushed dried basil

1 tbs chopped fresh oregano, or 1 tsp crushed dried oregano

1/2 tsp pepper

Tsp salt

Hot cooked pasta

Blanch tomatoes in boiling water to cover for 2 minutes; drain well. Cut into strips; reserve.

In a large skillet heat oil; saute onions, bell peppers, carrots, and garlic about 3 minutes or till vegetables are nearly tender. Stir in tomato sauce, chicken broth, tomato strips, parsley, herbs, salt, and pepper. Bring mixture to boiling; reduce heat and simmer, partially covered, for 15 minutes. Taste for seasoning; add a little more broth, if desired, for a thinner sauce. Serve over hot cooked pasta, eggs, cooked vegetables, or sausages.

Makes 1 quart sauce.

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Cajun Country -- New Iberia, Louisiana