from October 1986 "Drying Times"

by Barb Moody

One of our readers from Oregon sent us this idea for dried tomatoes: "Last summer I dried paste tomatoes then soaked them in olive oil with rosemary. They are slivered and used on pizza, calzones, or our favorite with pasta (and chopped green onions or chives for color). We used a little bit of the oil and a light sprinkle of parmesan."
("paste tomatoes" are the tomatoes you use to make your own tomato paste.)

That sounded so good, it inspired us to try other things. Soak dried tomatoes in oil. Store in refrigerator at least two weeks before using.

Combine the following:

Let stand at room temperature at least 4 hours. Cook 1 pound of linguine.
Drain pasta and serve with sauce. Serve at once.

NOTE: To shred Brie, remove rind and freeze for an hour before shredding.