| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sun-dried, Appetizers |
1 |
Servings |
INGREDIENTS
|
|
-Marie Arico CWJS00A |
| 1 |
pk |
Sun-dried Tomatoes-3oz |
|
|
Boiling Water |
| 1 |
c |
Olive Oil |
| 1 |
tb |
Drained Capers-Rounded T |
| 2 |
ts |
Minced Garlic |
| 1 |
ts |
Finely Grated Lemon Zest |
| 1 |
ts |
Fresh Lemon Juice |
| 1/2 |
ts |
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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“Give Satan an inch and he’ll be a ruler.”