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One of my favorite cookbook authors (Lorna Sass) has a recipe for tomato
paste in her latest cookbook. I haven't tried it yet, but I've *never*
had any of her recipes fail on me, so here it is:

1/2 c.  water
3   oz. sun-dried tomatoes (dry pack)

Boil water in small pot. Add tomatoes, cover, and simmer until tomatoes
are soft. Lift tomatoe pieces out of liquid with slotted spoon and puree
in blender, adding soaking liquid as required to adjust texture.

Use immediately or refrigerate for up to 2 weeks with an olive oil film
on top. Can freeze in cube quantities, tightly wrapped, for up to 4 months.

Comments: No additives, no nothing. Looks easy, too.

Tomatoe-less ideas:

Primavera.

Garlic and olive oil.

Olive oil and Parmesan/Romano cheese (best when a fresh, high-grade
cheese is used).

Sauteed beans and greens (try sauteeing some onions and garlic in olive
oil, add escarole or spinach, cook to wilt, add a can of cooked white
beans, finish off with salt and fresh-ground pepper).

Sauteed peppers and onions.

Happy (GF) eating!

karen

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Karen Davis of Davis and Associates (818)892-8555
           "Pain is Mother Nature's way of telling us to slow down;
                       Death is her way of INSISTING!"