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CATEGORY CUISINE TAG YIELD
Sauces 6 Servings

INGREDIENTS

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 T Coarsely chopped fresh basil
2 t Capers, drained and rinsed
1/4 c Black olives chopped
1 t Worcestershire sauce
Salt and freshly ground
black pepper to taste

INSTRUCTIONS

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.  Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“The real God: don’t settle for substitutes”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 338
Calories From Fat: 318
Total Fat: 36.2g
Cholesterol: 81.3mg
Sodium: 259.7mg
Potassium: 192.9mg
Carbohydrates: 3.8g
Fiber: 2.5g
Sugar: <1g
Protein: 2.4g


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