*  Exported from  MasterCook  *

                         SUN-DRIED TOMATO SPREAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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       t            Worcestershire sauce
                        Salt and freshly ground
                        -black pepper to taste

  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
 


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