Recipe courtesy of Michele Urvater
Sun-Dried Tomato Puree
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
12 dried sun-dried tomatoes
Water to cover
2 garlic cloves
1/2 cup extra virgin olive oil
Salt and pepper
Optional additions:
2 dozen small oil or salt-cured black olives, pitted and chopped
Anchovies, minced or anchovy paste
Capers, drained and roughly chopped
Dried or fresh herbs like thyme, rosemary or basil
Directions
- Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.
