Sun-Dried Tomato Puree
- 12 dried sun-dried tomatoes
- Water to cover
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper
- 2 dozen small oil or salt-cured black olives, pitted and chopped
- Anchovies, minced or anchovy paste
- Capers, drained and roughly chopped
- A combination of above
- Dried or fresh herbs like thyme, rosemary or basil
- Cover dried tomatoes with water and bring to a simmer.
- Turn off heat.
- Let cool down in liquid to plump up tomatoes.
- Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture.
- Season to taste with salt and pepper.
- Incorporate additions if you wish, or leave that to last minute.
- Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.
tomatoes, water, garlic, extra virgin olive oil, salt, oil, anchovies, capers, combination, fresh herbs
Taken from www.foodnetwork.com/recipes/sun-dried-tomato-puree-recipe.html (may not work)