| 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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