Tomato and Herb Paste

 
8 sun-dried tomatoes
water
2 T. freshly chopped basil
2 T. freshly chopped parsley
1 T. garlic, minced
1 T. olive oil
1/8 t. sea salt
 

In a small bowl, place the sun-dried tomatoes, cover them with water, and set them aside for 20-25 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 T. 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 1-2 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.

Yield: 1/2 Cup

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett