Recipe from the 'author' off my previous thread on 'how-to do oven-dreid toms'.
Now that we have a pint of sun-dried tomatoes, what do we do with them?
Their chewiness makes them somewhat unwieldy, unless sliced or chopped.
The author offers the following recipe, which is "Rich, dark, and pungent,
... a heavenly concoction".
Essence of Sun-Dried Tomatoes
1 C (moderately packed) sun-dried tomatoes (if oil-packed, drain and
reserve the oil)
2 cloves garlic, peeled
2 tsp drained capers
1 Tbl coarsely chopped fresh basil (or 1 1/2 tsp dried) 1 1/2 Tbl olive
oil (use reserved oil from oil-packed tomatoes, if you
used them)
1 Tbl red wine vinegar.
Place tomatoes, garlic, capers and basil in bowl of food processor.
Process just until mixture is chopped, NOT pureed. Add oil and vinegar and
pulse food processor just until mixture is combined.
Place in covered jar and store in refrigerator.
Let it come to room temperature before using.