| 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
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Nutrition (calculated from recipe ingredients)
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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