Side Pannel
Sun-Dried Tomato Spread
Ingredients List
- 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 ts Worcestershire sauce
- Salt and freshly ground
- -black pepper to taste
Directions
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.
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.
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