SUN-DRIED TOMATO PUREE

Sun-Dried Tomato Puree image

Provided by Food Network

Time 20m

Number Of Ingredients 9

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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
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

Steps:

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.