Sun-Dried Tomato Tapenade

1 3-oz can sun-dried tomatoes
boiling water
1 cup olive oil
1 tablespoon capers, rounded tablespoon, drained
2 teaspoons minced garlic
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon herbes de provence

1. 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.

2. 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.



Notes: If using oil-packed tomatoes, drain well and pat dry. Mince. If using dehydrated, soak in water for a few minutes according to directions on package. Dry, then mince.

For best flavor fresh tomatoes should not be refrigerated; plan on serving these soon after filling.