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Sun-Dried Tomato Tapenade

condiments, sauces

2/3 cup sun-dried tomatoes
--not packed in oil
2 cups boiling water
3 cloves garlic; peeled
3/4 teaspoon kosher salt
1/4 cup finely chopped fresh basil
1 tablespoon extra-virgin olive oil

1. In a small bowl, cover tomatoes with boiling water. Let steep until softened, about 30 minutes. Drain, reserving 1/4 cup of the liquid. Finely chop tomatoes and return to the bowl.

2. With a chefs knife, mash garlic with salt until it forms a paste. Add to tomatoes, along with basil, oil and reserved steeping liquid. Mix well. (The tapenade will keep, covered in the refrigerator for up to 2 days.)

Makes about 2/3 cup.

15 calories per tablespoon; 0 grams protein; 1 gram fat (0.2 gram saturated fat); 1 gram carbohydrate; 150 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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NOTES : The tapenade makes a great dressing for pasta salad or topping for grilled swordfish, tuna or veal

Contributor: Eating Well, July/August 1997

Yield: 10 servings

Preparation Time: 0:00

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