Tomatoe and Herb Paste - vegan

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Tomatoe and Herb Paste

8 sun-dried tomatoes

water

2 T. freshly chopped basil

2 T. freshly chopped parsley

1 T. garlic, minced

1 T. olive oil

1/8 t. sea salt

 

 

In a small bowl, place the sun-dried tomatoes, cover

them with water, and set them aside for 20-25 minutes

to rehydrate. Drain the water from the sun-dried

tomatoes, but reserve it for use in the recipe.

Transfer the rehydrated tomatoes to a food processor,

add 3 T. of the soaking liquid (saving the remainder

for use in another recipe), and process for 1 minute.

Scrape down the sides of the container, add the

remaining ingredients, and process for 1-2 minutes to

form a smooth puree. Taste and adjust seasonings, to

taste. Transfer the mixture to an airtight container

and store in the refrigerator.

 

Yield: 1/2 Cup

 

Source: The Vegan Chef by Beverly Lynn Bennett

Formatted by Chupa Babi in MC: 07.10.07

 

Serve as a dip or spread for vegetables, crackers, or

breads, as a sandwich filling, or to add flavor to

sauces, dressings, salads, grains, or other side

dishes.

 

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