Sundried Tomato Ragout
By Chris Heller

4 Tbsp. Olive oil
1/4 cup chopped yellow onion
1/4 cup chopped red pepper
2 cloves crushed fresh garlic
1/4 cup sun-dried tomato
1/2 cup chopped mushrooms
1/4 cup chicken stock
1 1/2 cups chopped plum tomato
Tsp. Tomato paste
Salt and pepper to taste

Soak dried tomatoes in warm, salted water for approx. 1 hour to soften. Heat saucepan or wok. Add oil, onion and red pepper. Sauté on medium heat until slightly colored. Add sun-dried tomatoes and sauté approx. 2 minutes. Add garlic and mushrooms. Sauté another minute. When all ingredients are just starting to soften, raise heat to high and add chicken stock. Reduce chicken stock by at least half. Add tomatoes and allow them to cook down for approx. 5 minutes on medium heat. Reduce heat and thicken with tomato paste. Season and serve over chicken, steak or rice.