Ingredients Jump to Instructions ↓

  1. 8 Sun-dried tomatoes Water - as needed

  2. 2 tablespoons 30ml Freshly-chopped basil

  3. 2 tablespoons 30ml Freshly-chopped parsley

  4. 1 tablespoon 15ml Minced garlic

  5. 1 tablespoon 15ml Olive oil

  6. 1/8 teaspoon 0.6ml Sea salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, place the sun-dried tomatoes, cover them with water, and set them aside for 20 to 25 minutes to rehydrate. Drain the water from the sun-dried tomatoes, but reserve it for use in the recipe. Transfer the rehydrated tomatoes to a food processor, add 3 tablespoons of the soaking liquid (saving the remainder for use in another recipe), and process for 1 minute. Scrape down the sides of the container, add the remaining ingredients, and process for 1 to 2 minutes to form a smooth puree. Taste and adjust seasonings, to taste. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes. This recipe yields 1/2 cup.


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