Capers packed in salt should be soaked in water for 30 minutes before using. If you’re using sun-dried tomatoes packed in oil, drain before using.
By Yankee Magazine
Apr 21 2003
Capers packed in salt should be soaked in water for 30 minutes before using. If you’re using sun-dried tomatoes packed in oil, drain before using.
1 clove garlic
1/3 cup plus 1 teaspoon olive oil
2 tablespoons capers, drained and well-rinsed
6 ounces sun-dried tomatoes
1/3 cup basil leaves, rinsed, patted dry, and loosely packed
1 teaspoon sugar
1 tablespoon red-wine vinegar
1/4 cup water
Preheat oven to 350 degrees F. Roast garlic clove in 1 teaspoon olive oil 15 minutes. Let cool 5 minutes. Combine all ingredients in food processor until mostly smooth. Let rest at least 1/2 hour and up to 4 hours before serving to allow flavors to deepen. Before serving, check seasoning; add salt if needed. Serve warm with slightly warmed, crusty bread or crisped pita triangles.