---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Dressings
       Yield: 1 servings
            Robbie Shelton
       2    Sun-Dried Tomato halves
   1 1/2 tb Balsamic Vinegar
   1 1/2 tb Red-Wine Vinegar
     1/2    Garlic Clove; minced and
            -mashed to a paste w/ 1/2
            -teaspoon salt
     1/3 c  Olive Oil
       1 tb Fresh Basil Leaves; minced
   In a saucepan simmer the sun-dried tomatoes in 2
   inches of water for 3 minutes, or until they are
   tender, drain them, and mince them. In a bowl wisk
   together the tomatoes, the vinegars, and the garlic
   paste, add the oil in a stream, whisking, and whisk
   the vinaigrette until it is emulsified. Stir in the
   basil. Makes about 2/3 cup.
   This recipe is from “THE BEST OF GOURMET 1992.”