Sun-dried tomato spread

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Recipe by: theophilus

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 c Loosely packed unsalted
-sun-dried tomatoes (not oil
-packed)
1 1/2 c Boiling water
2 Garlic cloves, coarsely
-chopped
3 tb Coarsely chopped fresh basil
2 ts Capers, drained and rinsed
1/4 c Black olives chopped
1 ts Worcestershire sauce
Salt and freshly ground
-black pepper to taste

Pour the boiling water over sun-dried tomatoes in a small bowl. Let
stand 30 minutes, until completely soft. Drain well, reserving
liquid, and transfer rehydrated tomatoes to a food processor. Add
garlic, basil, capers, olives and Worcestershire sauce. Process until
coarsely chopped, adding enough of the reserved soaking liquid to
make a thick paste, Season with salt and pepper to taste. Serve
immediately or chill.

Yields about 1 1/2 cups.

PER TABLESPOON: 10 calories, 0 g protein, 1 g carbohydrate, 0 g fat,
0 mg cholesterol, 43 mg sodium, 0 g fiber.

Robin Davis writing in the San Francisco Chronicle, 3/24/93.

Posted by Stephen Ceideburg