Sun-dried Tomato Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces-pd | 1 | Servings | ||
INGREDIENTS
| 12 | Dried sun-dried tomatoes | |
| Water to cover | ||
| 2 | Garlic cloves | |
| 1/2 | c | Extra virgin olive oil |
| Salt and pepper | ||
| 2 | Dozen small oil or | |
| salt-cured black olives | ||
| pitted and chopped | ||
| Anchovies, minced or | ||
| anchovy paste | ||
| Capers, drained and roughly | ||
| chopped | ||
| A combination of above | ||
| Dried or fresh herbs like | ||
| thyme rosemary or basil |
INSTRUCTIONS
Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil. PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MC-Recipe Digest V1 #550 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 55
Total Fat: 6.4g
Cholesterol: 6.4mg
Sodium: 2540.7mg
Potassium: 1726mg
Carbohydrates: 39.6g
Fiber: 14.5g
Sugar: 4.3g
Protein: 15.3g