Title: Sun-Dried Tomato Tapenade
Categories: Appetizer
Yield: 1 Servings
| 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 |
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.