Sun-dried tomato tapenade
Sun-dried tomatoes (without oil)
Anchovies canned in oil drained
1 medium clove(s), quartered
26 medium, green, pitted (about 3/4 cup)
2 Tbsp, rinsed and drained
1 Tbsp, leaves, packed, or 2 tsp dried oregano
½ tsp, freshly ground
- Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
- Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.