Sun Dried Tomato Paste – by Chris Abela


  • 1 garlic clove, crushed
  • 1 cup sun dried tomatoes, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tsp fresh oregano
  • 1/2 tsp fresh rosemary
  • 2 tbsps capers
  • 2 tbsps red wine vinegar
  • 4 tbsp olive oil
  • Black pepper, freshly ground


1. Chop the sun dried tomatoes in a food processor to form a coarse purée. Remove the purée and set aside.
2. Process the rest of the ingredients to form a purée, scraping the work bowl, once or twice.
3. Add the tomatoes to the rest of the ingredients in the processor and mix briefly adding more oil if necessary.
4. Serve with toasted crusty bread.
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