Sun Dried Tomato Tapanade

This is one of my favorite recipes in my spanish cuisine heritage.  I personal love vinegar and acidic foods. This one is a great accompaniment for a lot of different foods.

Sun Dried Tomato Tapanade

1 lb Sun Dried Tomato

5 oz  Kalamata olives

16 oz Extra Virgin Olive oil

8 oz sherry vinegar

¼ oz chopped basil

¼ oz chopped rosemary

¼ oz chopped thyme

1 oz chopped garlic

¼ oz chopped parsley

TT salt and pepper

Method:

  1. Add sun dried tomatoes in robot coupe
  2. Pulse to small dice consistency.
  3. Place in small bowl and hot water, submerge the sun-dried tomatoes.
  4. Let sit for 5 minutes
  5. Drain and strain the water from the tomatoes.
  6. Combine all other ingredients.
  7. Season and taste.  
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