Sun-Dried Tomato Sauce

• 1/2 cup softened sun-dried tomatoes with their oil
• 1 small or 1/2 large garlic clove, or to taste
• Salt
• 4 fresh basil leaves, chopped (optional)
• 1 tablespoon fresh lemon juice (optional)
• 3 tablespoons pine nuts
• Additional extra virgin olive oil if necessary

1. Put the tomatoes and a tablespoon or so of their oil in a small food processor along with the garlic and a good pinch of salt.
2. Process until fairly smooth, stopping the machine and stirring down the mixture with a rubber spatula as necessary.
3. Add the basil and lemon juice if you like; pulse the machine a few times to blend.
4. Remove the paste from the machine and stir in, by hand, the nuts and just enough additional oil to make the mixture silky rather than oily.
5. Taste and adjust the seasoning.
6. The sauce will keep, covered with a thin layer of oil and refrigerated in a tightly covered container, for at least a week.
7. But its flavor is best when served immediately.
8. Some of the many uses for this sauce:
9. As a pasta sauce, but sparingly, and thinned with a little of the hot pasta cooking water
10. As a spread on bread or sandwiches
11. As a dip for raw vegetables or crackers
12. As a condiment for chicken or fish
13. As a sauce for cooked bland vegetables, such as boiled potatoes

tomatoes, garlic, salt, fresh basil, lemon juice, pine nuts, necessary

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-sauce-386794 (may not work)