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

1.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.

2.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.

15 calories per tablespoon; 0 grams protein; 1 gram fat (0.

2 gram saturated fat); 1 gram carbohydrate; 150 mg sodium; 0 mg cholesterol; 0 grams fiber.

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