| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped sun-dried tomatoes; (not packed in oil) |
| 2 |
c |
Chopped tomatoes |
| 2 |
tb |
Coarsely chopped pitted brine-cured black olives; ( such as Kalamata) |
| 2 |
tb |
Chopped Italian parsley |
| 1 |
|
Anchovy fillet; drained, finely chopped |
| 1 |
tb |
Olive oil; (preferably extra-virgin) |
| 1 |
tb |
Red wine vinegar |
| 1 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Drained capers |
| 1 |
ts |
Minced fresh rosemary or 1/2 teaspoon dried |
INSTRUCTIONS
Nice with grilled fish or chicken, this can also be served on toasted
baguette slices as an appetizer.
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 Appétit July 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”