2/3 cup sun-dried tomatoes, not packed in oil
2 cup boiling water
3 each garlic clove, peeled
3/4 teaspoon kosher salt
1/4 cup fresh basil, finely chopped
1 tablespoon MCT Oil
In a small bowl, cover tomatoes with boiling water. Let steep until softened, about 30 minutes.
Drain, reserving about half of the liquid [1/4 cup in original recipe]. Finely chop tomatoes and
return to the bowl.
With a chef's knife, mash garlic with salt until it forms a paste. Add to tomatoes, along with basil,
oil and enough of the reserved steeping liquid for desired consistency. Mix well. (The tapenade
will keep, covered, in the refrigerator for up to 2 days.)
2 cup boiling water
3 each garlic clove, peeled
3/4 teaspoon kosher salt
1/4 cup fresh basil, finely chopped
1 tablespoon MCT Oil
In a small bowl, cover tomatoes with boiling water. Let steep until softened, about 30 minutes.
Drain, reserving about half of the liquid [1/4 cup in original recipe]. Finely chop tomatoes and
return to the bowl.
With a chef's knife, mash garlic with salt until it forms a paste. Add to tomatoes, along with basil,
oil and enough of the reserved steeping liquid for desired consistency. Mix well. (The tapenade
will keep, covered, in the refrigerator for up to 2 days.)
Little Leakers
Sun-Dried Tomato Tapenade