Sun-dried Tomato Spread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 cup: Loosely packed unsalted sun-dried tomatoes, not oil packed
1 1/2 cup: Boiling water,
2: Garlic cloves, coarsely chopped
3 tbsp: Coarsely chopped fresh basil,
2 tsp: Capers, drained and rinsed
1/4 cup: Black olives chopped,
1 tsp: Worcestershire sauce,
Salt and freshly ground black pepper to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Sauces