SUN-DRIED TOMATO SALSA - September 14, 2006

SUN-DRIED TOMATO SALSA - September 14, 2006

CREATED Sep 25, 2006

Tammy Algood / UT Extension Service

1 c sun-dried tomatoes, chopped
1/3 c olive oil
1/4 c balsamic vinegar
2 T minced garlic
1 red onion, minced
1/2 green or yellow bell pepper, chopped
1/2 c fresh basil, chopped
1/4 c capers, rinsed
Salt and freshly ground black pepper

Place tomatoes in a glass or ceramic bowl.  In a small saucepan, combine oil and vinegar.  Heat over medium heat for 2 minutes.  Pour over tomatoes.  Cool to room temperature, cover and refrigerate at least 2 hours to allow tomatoes to rehydrate.  Remove from refrigerator and add remaining ingredients.  Toss well.  Cover and chill another 2 hours before serving.
Serve as a spread over slices of crusty bread or as a dip with toasted pita triangles.