No special equipment is required for this wonderful recipe.
Please note this can be done several days in advance:
4 ounces of Sun-dried Tomatoes in Olive Oil and Herbs, chopped and strained
1 ½ tablespoons Kalamata Olives, finely chopped
1/3 cup White Onion, finely chopped
1/3 cup Red Onion, finely chopped
1 tablespoon of fresh Basil, chopped
1 ½ tablespoons of Shallot, finely chopped
2 cloves Garlic, finely chopped
1 tablespoon Olive Oil
2 teaspoons White Wine Vinegar
1 teaspoon Balsamic Vinegar
A pinch of Sea Salt to taste
A pinch of fresh ground Pepper to taste
Dash of Cayenne Pepper to taste
Sun-dried Tomato Sauce:
Mix all of the ingredients of the Sun-dried Tomato Sauce together, and refrigerate it all overnight. Note: this sauce will keep well for a few weeks in a sealed container.
This is the ideal sun-dried tomato sauce for our "Endive with Sun-dried Tomato Sauce and Blue Cheese" recipe.