Sun-dried Tomato Tapenade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Sun-dried | 1 | Servings | ||
INGREDIENTS
| Marie Arico CWJS00A | ||
| 1 | Sun-dried Tomatoes-3oz | |
| Boiling Water | ||
| 1 | c | Olive Oil |
| 1 | T | Drained Capers-Rounded T |
| 2 | t | Minced Garlic |
| 1 | t | Finely Grated Lemon Zest |
| 1 | t | Fresh Lemon Juice |
| 1/2 | t | Herbes de Provence |
INSTRUCTIONS
Place the tomatoes in a bowl and cover with boiling water. Set aside until softened, about 2 minutes. Drain and pat dry. When cool, place in a jar, cover with the olive oil and set aside at room temperature for 1 week. Pick the tomatoes out of the jar, leaving plenty of oil on them. Reserve the remaining oil. In a processor, combine the tomatoes with the capers, garlic, lemon zest, lemon juice and herbs. Pulse until a very coarse, rough puree forms, adding some of the reserved oil, if necessary. Season to taste with salt. 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: 1920
Calories From Fat: 1910
Total Fat: 216g
Cholesterol: 0mg
Sodium: 5.9mg
Potassium: 33.2mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g