Sun-Dried Tomato Tapenade

This tapenade makes a great dressing for pasta salad or topping for grilled swordfish, tuna or veal.

• Ready In: 15 mins
• Yields: 2/3 c.

Ingredients

• 2⁄3 cup sun-dried tomato, 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

Directions

1. In a small bowl, cover tomatoes with boiling water.
2. Let steep until softened, about 30 minutes.
3. Drain, reserving 1/4 cup of the liquid.
4. Finely chop tomatoes and return to the bowl.
5. Mash garlic with salt until it forms a paste.
6. Add to tomatoes, along with basil, oil and reserved steeping liquid.
7. Mix well.