sun-dried tomato spread
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- 6 Servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| 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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