|1 cup||Loosely packed unsalted sun-dried tomatoes (not oil packed)|
|1½ cup||Boiling water|
|2||Garlic cloves, coarsely chopped|
|3 tablespoons||Coarsely chopped fresh basil|
|2 teaspoons||Capers, drained and rinsed|
|¼ cup||Black olives chopped|
|1 teaspoon||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 1½ 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
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