Title: Sun-Dried Tomato Spread
Categories: Vegetable Dehydrator Blank
Yield: 1 Servings

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, or 1 1/2 teaspoons dried basil
2	ts	Capers, drained and rinsed
1/4	c	Black olives (preferably kalamata), pitted and coarsely chop
1	ts	Worcestershire sauce Salt and freshly ground black pepper to

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.

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