Cover the sun-dried tomatoes with boiling water and set aside. Combine the tomatoes, garlic, basil, water, vinegar, and salt in a blender. When the sun-dried tomatoes are soft, drain and add them to the other ingredients. Puree the mixture until smooth. Covered and refrigerated, this dressing will keep for a week. Per serving: 110 Calories; 1g Fat (9% calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 917mg Sodium Food Exchanges: 1 1/2 Starch/Bread Recipe by: Moosewood Restaurant Lowfat Favorites Posted to EAT-LF Digest by "Ellen C." on Jan 17, 1999,