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Sun-Dried Tomatoes with Basil
Makes about 1 1/2 cups
1 cup sun-dried tomatoes in julienne strips
1 cup boiling water
1 teaspoon kosher salt
1 small bunch (about 4 stems) fresh basil
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper

1. Put the sun-dried tomatoes in a mixing bowl and cover with boiling water and salt. Allow them to stand for 10 minutes, or until softened. Most of the water will be absorbed by the tomatoes.

2. Strip the leaves of basil from the stems and stack the leaves into a small pile on a cutting board. Roll the pile of leaves into a little log and, with a sharp knife, cut the log in slices to make thin ribbons of basil. (This is called a chiffonade.)

3. Drain the tomatoes of any water left on them and put them in a food processor with the olive oil. Pulse until the tomatoes are finely chopped, almost puréed. Return the tomatoes to the bowl in which they were soaked and stir in the basil and pepper.

4. Serve the sun-dried tomatoes on top of Parmesan crisps or toasts. Store any unused spread in a tightly covered jar in the refrigerator. It will keep for at least a week.

Copyright © 2002 The Seattle Times Company

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