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Low Fat Sun-Dried Tomato Tapenade Recipe
Ingredients
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
Method
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.
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.
Calories per tablespoon; 0 grams protein; 1 gram fat 0 gram saturated fat; 1 gram carbohydrate; 150 mg sodium; 0 mg cholesterol; 0 grams fiber
