Sun-Dried Tomato Tapenade

From a magazine about 10 years ago! This is delicious on crusty bread, as a pizza base, or mixed with philly for a dip and is very quick to make.

• Ready In: 5 mins
• Yields: 1 cup

Ingredients

• 1  cup  drained sun-dried tomato
• 2  garlic cloves, peeled
• 1⁄2 cup  firmly packed basil leaves, washed and well dried
• 3  anchovy fillets, drained
• 3 1⁄2 tablespoons extra virgin olive oil
• 1 1⁄2 teaspoons Worcestershire sauce

Directions

1. Place tomatoes, garlic, basil and anchovies in food processor and whizz until roughly chopped.
2. Add extra virgin olive oil and worcestershire sauce and process intil smooth.
3. Store in sterilised jars in refridgerator.