SUN CUPS

• The same moist CALIFORNIA SUN DRY Tomatoes with our signature blend of herbs and spices, but without the oil!
• Packed in sturdy plastic containers, these fully seasoned and sun-dried tomatoes are ready to use after quick rehydrating.
• Ingredients: Sun-dried tomatoes, garlic, sugar, onion, natural flavors, herbs & spices, salt and sulphur dioxide (to retain color).
• Shelf life after opening: 3-4 months (refrigerated).
• Size: 2.6 oz.

Nutritional Information

No fat, no cholesterol
Serving size: 0.5 oz.

Calories: ----------15
Fat calories: -------2
Total fat: ----------0 g
Sodium: ---------29 g

Try this Great Recipe!

SUN-DRIED TOMATO-VEGETABLE PASTA

Yield: 4 servings

2 garlic cloves, peeled
1/2 cup fresh basil leaves
4 tbsp. grated Romano cheese
1/4 tsp. pepper
1 1/2 tsp. olive oil
1 (12 oz.) package ready to eat broccoli, carrots, and cauliflower, coarsely chopped
Vegetable cooking spray
2 shallots, chopped
2.6 oz. CALIFORNIA SUN DRY® Sun-Dried Tomatoes
1/2 cup chicken broth
1 (14.5 oz.) can whole tomatoes, undrained and chopped
1 lb angel hair pasta
4 tsp. pine nuts, toasted

Drop garlic through food chute with food processor or blender on, and process until minced. Add basil; process until minced. Add cheese and pepper; process until blended. With the food processor/blender on, slowly pour olive oil through food chute; process until well-blended. Set mixture aside.

Steam mixed vegetables, covered, 4 minutes or until crisp-tender. Set steamed vegetables aside.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add shallots; sauté 3 minutes. Stir in broth, sun-dried tomatoes and canned tomatoes; bring to a boil. Reduce heat, and simmer, uncovered , 5 minutes. Remove from the heat; stir in the basil mixture and steamed vegetables.

Cook pasta according to directions. Drain and transfer to a pasta bowl. Top with vegetable mixture; sprinkle with pine nuts.