SUN-DRIED TOMATO TAPENADE1 (3 oz) pkg sun-dried tomatoes boiling water 1 cup olive oil 1 tbsp drained capers (rounded tbsp) 2 tsp minced garlic 1 tsp finely grated lemon zest 1 tsp fresh lemon juice 1/2 tsp Herbes de Provence 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 refrigerate for 1 week. WHEN READY TO MAKE THE TAPENADE:Bring tomatoes and oil to room temperature. Pick the tomatoes out of the jar, leaving plenty of oil on them. Reserve the remaining oil. In a food 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. Source: unknown
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