Sun-Dried Tomato Tapanade

Photo: John Peacock / istock

Tapanade will keep, covered, in the refrigerator for 2 days.

SERVINGS
12

TOTAL TIME
40

INGREDIENTS
2/3 cup sun-dried tomatoes, not packed in oil
2 cups boiling water
3 each garlic clove, peeled
3/4 teaspoon Kosher salt
1/4 cup fresh basil, finely chopped
1 tablespoon extra-virgin olive oil

PREPARATION
1. In a small bowl, cover tomatoes with boiling water. Let steep until softened, about 30 minutes. Drain, reserving about half of the liquid. Finely chop tomatoes and return to the bowl.

2. With a chef's knife or the bottom of a clean, small saute pan, mash garlic with salt until it forms a paste. Add to tomatoes, along with the basil, oil, and enough of the reserved steeping liquid for desired consistency. Mix well.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 20
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 181 mg
Carbohydrates: 2 g
Protein: 0 g

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