This is fabulous on all sorts of things, but I recommend grilling some variation of white fish and topping it with this.
1/2c. dry-packed sun-dried tomatoes, (this is much less fattening than buying the oil-packed tomatoes.
5 cloves of garlic
1 c. extra virgin olive oil (evoo)
S&P to taste
Take the tomatoes out and soak in hot water for 20 minutes. While soaking, peel the garlic and place on a square sheet of foil, sprinkle with salt and wrap in the foil. Roast in preheated over 350* for 12-15 minutes until very soft.
In a blender or food processor, combine all the ingredients and process until well blended. Sprinkle with salt and pepper. Let sit for about 20 minutes and serve. Or, cover and refrigerate for up to 3 days. Return to room temp before serving.
Variation: stir 1.5c plain yogurt into this salsa to make a creamier version (could use as a dip for fresh veggies)
No comments:
Post a Comment