Tapanade will keep, covered, in the refrigerator for 2 days.
2/3 cup sun-dried tomatoes, not packed in oil (Try making your own the traditional way, or with a microwave.)
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
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.
(based on individual servings)
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 181 mg
Carbohydrates: 2 g
Protein: 0 g
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