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1 C (moderately packed) sun-dried tomatoes
(if oil-packed, drain and reserve the oil)
2 cloves garlic, peeled
2 tsp drained capers
1 Tbl coarsely chopped fresh basil
(or 1 1/2 tsp dried)
1 1/2 Tbl olive oil
(use reserved oil from oil-packed tomatoes, if you
used them)
1 Tbl red wine vinegar.
Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil and vinegar and pulse food processor just until mixture is combined.
Place in covered jar and store in refrigerator. Will keep indefinitely. Let it come to room temperature before using.
She suggests the following uses for this:
Sandwich spread
Add to tomato-based pasta sauce
Mix together with pesto and toss with fetuccini or other pasta
Spread on crackers, or raw zucchini sliced into rounds
Mock pizza, with English muffins and cheese.
(if oil-packed, drain and reserve the oil)
2 cloves garlic, peeled
2 tsp drained capers
1 Tbl coarsely chopped fresh basil
(or 1 1/2 tsp dried)
1 1/2 Tbl olive oil
(use reserved oil from oil-packed tomatoes, if you
used them)
1 Tbl red wine vinegar.
Place tomatoes, garlic, capers and basil in bowl of food processor. Process just until mixture is chopped, NOT pureed. Add oil and vinegar and pulse food processor just until mixture is combined.
Place in covered jar and store in refrigerator. Will keep indefinitely. Let it come to room temperature before using.
She suggests the following uses for this:
Sandwich spread
Add to tomato-based pasta sauce
Mix together with pesto and toss with fetuccini or other pasta
Spread on crackers, or raw zucchini sliced into rounds
Mock pizza, with English muffins and cheese.