1 pk Sun-dried Tomatoes - 3oz
1 c Olive Oil
1 tbl Drained Capers - Rounded tbl
2 tsp Minced Garlic
1 tsp Finely Grated Lemon Zest |
1 tsp Fresh Lemon Juice
½ tsp *Erbe Della Provenza
(Herbes de Provence)
Boiling Water |
Place the tomatoes in a bowl and cover with boiling water. Set aside until softened (about 3 minutes). Drain and pat dry. When cool, place in a jar, cover with the olive oil and set aside at room temperature for 1 week.
Pick the tomatoes out of the jar, leaving plenty of oil on them. Reserve the remaining oil. In a processor, combine the tomatoes with the capers, garlic, lemon zest, lemon juice and herbs. Pulse until a very coarse, rough puree forms, adding some of the reserved oil, if necessary. Season to taste with salt.
*Erbe Della Provenza (Herbes de Provence)
3 tbl Dried marjoram
3 tbl Dried thyme
1 tbl Dried summer savory
1 tbl Dried sweet basil
½ tsp Dried rosemary, crumbled
½ tsp Crushed sage
½ tsp Fennel seeds
Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months).
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