Sun-dried tomato tapenade

Yield: 1 servings

Measure Ingredient
-Marie Arico CWJS00A
1 pack Sun-dried Tomatoes-3oz
Boiling Water
1 cup Olive Oil
1 tablespoon Drained Capers-Rounded T
2 teaspoons Minced Garlic
1 teaspoon Finely Grated Lemon Zest
1 teaspoon Fresh Lemon Juice
½ teaspoon Herbes de Provence

Place the tomatoes in a bowl and cover with boiling water. Set aside until softened, about 2 minutes. Drain and pat dry. When cool, place in a jar, cover with the olive oil and set aside at room temperature for 1 week. Pick the tomatoes out of the jar, leaving plenty of oil on them. Reserve the remaining oil. In a processor, combine the tomatoes with the capers, garlic, lemon zest, lemon juice and herbs.

Pulse until a very coarse, rough puree forms, adding some of the reserved oil, if necessary. Season to taste with salt.

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