PROVENCAL TOMATO SALSA

Nice with grilled fish or chicken, this can also be served on toasted baguette slices
as an appetizer.

1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 cups chopped tomatoes
2 tablespoons coarsely chopped pitted brine-cured black olives ( such as
Kalamata)
2 tablespoons chopped Italian parsley
1 anchovy fillet, drained, finely chopped
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon drained capers
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to
cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun
dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste
with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover
and refrigerate.)

Makes about 2 1/2 cups.

Per 1/4 cup serving: calories, 28; total fat, 2g; saturated fat, 0.5g; cholesterol, 0.5mg
Bon AppÈtit
July 1996