Provencal tomato salsa

1 Servings

Ingredients

QuantityIngredient
¼cupChopped sun-dried tomatoes; (not packed in oil)
2cupsChopped tomatoes
2tablespoonsCoarsely chopped pitted brine-cured black olives; ( such as Kalamata)
2tablespoonsChopped Italian parsley
1Anchovy fillet; drained, finely chopped
1tablespoonOlive oil; (preferably extra-virgin)
1tablespoonRed wine vinegar
teaspoonMinced garlic
1teaspoonDrained capers
1teaspoonMinced fresh rosemary or 1/2 teaspoon dried

Directions

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