Name: Sun-Dried Tomato Spread
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 tb Coarsely chopped fresh basil; 2 ts Capers, drained and rinsed; 1/4 c Black olives chopped; 1 ts Worcestershire sauce; Salt and freshly ground black pepper to taste

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

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	tb	Coarsely chopped fresh basil
2	ts	Capers, drained and rinsed
1/4	c	Black olives chopped
1	ts	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

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