Recipe courtesy of Michele Urvater

Sun-Dried Tomato Puree

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
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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


  1. 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.

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