1 Jar (about 8 oz, 1 cup) Dried tomatoes packed in oil, drained
1/2 c Canned capers; drained
1 cn (2 ounces) anchovy fillets; drained and chopped
1 tablespoon Garlic; minced
1 tablespoon Parsley; chopped
2 tablespoons Extra-virgin olive oil
2 teaspoons Brandy; optional
1-1/2 teaspoons Dijon mustard
Yield: 1-1/3 cups
In a food processor or blender, coarsely puree tomatoes, capers, anchovies, garlic, parsley, olive oil, brandy, and mustard. Serve or cover and chill up to 1 week. Serve this on crisp toast rounds or crackers.
Per tablespoon: 42 calories, 1.3 g protein; 3 g fat, 3.2 g carbohydrates, 179 mg sodium, 1.2 mg cholesterol
Recipe by: Chef Gary Danko, Ritz-Carlton Hotel, San Francisco