 |
SUN-DRIED TOMATO SPREAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 c Loosely packed unsalted
-sun-dried tomatoes (not oil
-packed)
1 1/2 c Boiling water
2 Garlic cloves, coarsely
-chopped
3 tb Coarsely chopped fresh basil
2 ts Capers, drained and rinsed
1/4 c Black olives chopped
1 t 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 1 1/2 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
- - - - - - - - - - - - - - - - - -
|
