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
