Dried Tomato Vinaigrette

3 tablespoons oven dried tomato, broken into small pieces
3 tablespoons roughly chopped green onion
1/4 (one-quarter) cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon grated Parmesan cheese
1/2 (one-half) teaspoon dried basil
1/4 (one-quarter) teaspoon dried rosemary
1/4 (one-quarter) teaspoon dried rosemary
Salt and black pepper, to taste
1 teaspoon sugar
1/2 (one-half) cup olive oil

Finely chop tomato and onion in blender or food processor. Add vinegar, mustard, cheese, basil, rosemary, salt and pepper, and sugar. Process for 15 seconds. While machine is running, add olive oil in a slow, steady stream. Process until well blended. Serve immediately or chill. Yields one cup.