1/2 cup sun-dried tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, chopped
11 oz jar roasted sweet peppers, drained
2 ripe tomatoes, peeled and chopped
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 teaspoon oregano
salt and black pepper
3/4 cup ripe olives, chopped
1/2 cup fresh parsley, chopped
sliced, toasted baguette
Cover sun-dried tomatoes with boiling water. Let steep for 2 hours until plumped up nicely. Drain any water that remains, as it will help remove excess salt. Leftovers should be covered with good olive oil and refrigerated for casual pizzas.
To make tapenade, heat oil in a frying pan, add garlic, onion, sweet peppers and sun-dried tomatoes. Cook about 1 minute at medium heat, making sure the garlic doesn’t brown. (Scorched garlic is extremely bitter.) Add ripe tomatoes, vinegar, sugar and seasonings. Simmer, stirring frequently, until most of the juice has evaporated. Cool slightly.