Sun-dried tomato spread

Yield: 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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