Prep 35 mins
Cook 0 mins
This recipe comes from Shira Kestenbaum, a regular on the Israel-Food discussion list. Posted with her permission.
- 226.79 g sun-dried tomatoes
- 3-4 garlic cloves, to taste
- 8 leaf basil, chopped (or more, depending on how much you like the taste)
- salt, to taste
- black pepper, to taste
- 14.79 ml vinegar
- 118.29-236.59 ml water
- 29.58 ml olive oil
- Cover the tomatoes in boiling water for about 30 minutes.
- Squeeze dry and then slice on a cutting board.
- Put them into a food processor with the garlic and basil and process for a minute or two.
- Add the vinegar.
- Start adding water, one tablespoon at a time, while the machine is running.
- The mass should start to turn into a deep red paste.
- Add one tablespoon of oil.
- Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty).
- You may need more water to make it spreadable.
- Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air.
- Always make sure that the top is covered with olive oil.
- Keep refrigerated.
- Shira says:.
- I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive.
- I have also made this with lemon juice instead of vinegar but I think it spoils faster.
So good. Made it for just a spread on bread but this would be great spread on a chicken breast thats pounded thin and rolled up, secured with toothpicks seasoned, floured and fried in butter. Sounds like a yummy recipe!