"Those who forget the pasta are condemned to reheat it."--Unknown

"Redwater" redichi Recipe

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This recipe for "Redwater" redichi, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elly Superkoski
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped roasted tomatoes
cup chopped sundried tomatoes (the oil packed ones)
1 cup chopped roasted red peppers
1 cup chopped red onion
1 tbsp paprika
1 tbsp lime juice
1 tbsp chopped basil
3 tbsp olive oil
1 tsp chopped parsley

Directions:
Directions:
Preheat oven to 250F. Cut tomatoes in half, toss with 2 tbsp olive oil to coat and place cut side down on a baking sheet. Roast for 1 hours until the tomatoes are soft. Cool, remove the skins and chop. Mix with remaining ingredients excluding parsley. May be refrigerated for up to four days. Serve at room temperature garnished with parsley.

Number Of Servings:
Number Of Servings:
several - how hungry are you?
Personal Notes:
Personal Notes:
They serve this with a crusty bread prior to your meal at one of our favorite restaurants - Redwater Grill.

 

 

 

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