Sun-Dried Tomato Tapenade
Yield
1 batchPrep
30 minCook
0 minReady
1Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
sundried tomatoes
|
*
|
| 1 | x |
water
boiling |
*
|
| 1 | cup |
olive oil
|
|
| 1 | tablespoon |
capers
drained |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | teaspoon |
lemon zest
finely grated |
|
| 1 | teaspoon |
lemon juice
fresh |
|
| ½ | teaspoon |
herbes de provence
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
sundried tomatoes
|
*
|
| 1 | x |
water
boiling |
*
|
| 237 | ml |
olive oil
|
|
| 15 | ml |
capers
drained |
|
| 1E+1 | ml |
garlic
minced |
|
| 5 | ml |
lemon zest
finely grated |
|
| 5 | ml |
lemon juice
fresh |
|
| 2.5 | ml |
herbes de provence
|
* |
Directions
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 purée forms, adding some of the reserved oil, if necessary.
Season to taste with salt.
