|¼ cup||Chopped sun-dried tomatoes; (not packed in oil)|
|2 cups||Chopped tomatoes|
|2 tablespoons||Coarsely chopped pitted brine-cured black olives; ( such as Kalamata)|
|2 tablespoons||Chopped Italian parsley|
|1||Anchovy fillet; drained, finely chopped|
|1 tablespoon||Olive oil; (preferably extra-virgin)|
|1 tablespoon||Red wine vinegar|
|1½ teaspoon||Minced garlic|
|1 teaspoon||Drained capers|
|1 teaspoon||Minced fresh rosemary or 1/2 teaspoon dried|
Nice with grilled fish or chicken, this can also be served on toasted baguette slices as an appetizer.
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.) Makes about 2½ cups.
Per ¼ cup serving: calories, 28; total fat, 2g; saturated fat, 0.5g; cholesterol, 0.5mg Bon Appétit July 1996 Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998
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