*  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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