Sun-dried tomato tapenade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Marie Arico CWJS00A | ||
| 1 | pack | Sun-dried Tomatoes-3oz |
| Boiling Water | ||
| 1 | cup | Olive Oil |
| 1 | tablespoon | Drained Capers-Rounded T |
| 2 | teaspoons | Minced Garlic |
| 1 | teaspoon | Finely Grated Lemon Zest |
| 1 | teaspoon | Fresh Lemon Juice |
| ½ | teaspoon | 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 puree forms, adding some of the reserved oil, if necessary. Season to taste with salt.
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