• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Sun-dried tomatoes-

  2. Boiling water

  3. 1 cup 237ml Olive oil

  4. 1 tablespoon 15ml Drained capers-rounded t

  5. 2 teaspoons 10ml Minced garlic

  6. 1 teaspoon 5ml Finely grated lemon zest

  7. 1 teaspoon 5ml Fresh lemon juice

  8. 1/2 teaspoon 2 1/2ml Herbes de provence

Instructions Jump to Ingredients ↑

  1. Place the tomatoes in a bowl and cover with boiling water. Set aside until softened, about 2 minutes.

  2. Drain and pat dry. When cool, place in a jar, cover with the olive oil and set aside at room temperature for 1 week.

  3. Pick the tomatoes out of the jar, leaving plenty of oil on them.

  4. Reserve the remaining oil. In a processor, combine the tomatoes with the capers, garlic, lemon zest, lemon juice and herbs.

  5. Pulse until a very coarse, rough puree forms, adding some of the reserved oil, if necessary.

  6. Season to taste with salt.


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